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Fluffy Pear Quark Dumplings | Sweet Autumn Delight
(0)
40 min
Under an hour
Gurkerl Küche
Flaumig-zarter Topfenteig trifft auf saftige, heimische Birnen und eine knusprige Hülle aus goldbraun gerösteten Zimt-Walnussbröseln. Ein herrlicher österreichischer Mehlspeisen-Klassiker für goldene Herbsttage!
Ingredients
Preparation method
Prepare the dough & let it rest
For the dough, beat the room-temperature butter (50 g of the total amount) with 1 egg, 1 pinch of salt, vanilla sugar, and half of the granulated sugar (20 g) until creamy. Mix in the well-drained quark.
Quickly stir the smooth wheat flour and soft wheat semolina into the quark mixture until a soft, smooth dough forms. Cover the dough and let it rest in the refrigerator for about 30 minutes so the semolina can swell properly.
Prepare pears & shape dumplings
In the meantime, peel, quarter, and core the fresh pears, then cut them into bite-sized pieces. Briefly toss the pear pieces with the remaining granulated sugar (20 g). Tip: If desired, the cooked dumplings can be kept warm later in the oven at a low temperature.
Chef's tip
The dough turns out especially fluffy if the quark is gently squeezed in a clean kitchen towel beforehand to allow excess liquid to escape.
If the dough is still slightly sticky after chilling, flour your hands well or work with wet hands – do not knead in extra flour so the dumplings remain tender.
Any remaining breadcrumbs can be kept warm in the oven at a low temperature if the dumplings are served in batches.
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