Quark dumplings with fruit
Quark dumplings with fruit are a quick and delicious dessert, which you can make with fresh or frozen fruit to taste. Perfect with a fruit sauce! Czech fruit dumplings made with quark are a long loved comfort dish across Central Europe. They appear as a sweet main course or a warm dessert. A tender quark dough wraps juicy fruit and cooks in just a few minutes. The result is a soft dumpling with a fragrant center that feels cosy and celebratory at the same time.
Ingredients:
- 250 grams wheat flour (medium)
- 0,50 teaspoons salt
- 2 teaspoons sunflower oil
- 1 piece chicken egg
- 250 grams quark soft / soft curd (full-fat)
- 100 grams mixed forest berries
Nutrition values (per 100 g):
| Energy | 231 kcal 965 kJ | |
|---|---|---|
| Protein | 9,4 g | |
| Carbohydrates | 32,0 g | |
| - of which sugars | 2,9 g | |
| Fat | 6,7 g | |
| - saturated fat | 3,1 g | |
| - trans fat | 0,1 g | |
| - monounsaturated fat | 1,8 g | |
| - polyunsaturated fat | 1,4 g | |
| - cholesterol | 41,3 mg | |
| Fiber | 1,9 g | |
| Salt | 0,5 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 1 528 kcal 6 393 kJ | |
|---|---|---|
| Protein | 62,3 g | |
| Carbohydrates | 211,9 g | |
| - of which sugars | 19,2 g | |
| Fat | 44,5 g | |
| - saturated fat | 20,5 g | |
| - trans fat | 0,8 g | |
| - monounsaturated fat | 11,6 g | |
| - polyunsaturated fat | 9,6 g | |
| - cholesterol | 274 mg | |
| Fiber | 12,5 g | |
| Salt | 3,47 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- In a bowl, combine the flour, salt, oil, and egg. Add the quark and mix thoroughly until a smooth dough forms.
- Unlike yeast dough, there’s no need to wait, so immediately divide the dough into portions. Fill each portion with fresh or frozen fruit according to your preference.
- Shape the dough into dumplings about the size of your palm.
- Place the dumplings into boiling water. Once they sink to the bottom, gently stir to prevent sticking. When the dumplings float to the surface, cook for another 2–3 minutes, then remove from the water.
- Serve the dumplings with fruit sauce, or optionally with quark, melted butter, a sprinkle of cinnamon, and sugar.
Why this dough works:
Full fat quark brings moisture and a gentle tang. Flour gives structure and the egg binds everything into a smooth dough. There is no waiting and no yeast. The fruit inside releases juice as it cooks and turns into a light syrup. On the plate a spoon of melted butter or a simple fruit sauce is all it needs.
Technique tips for shaping:
Use firm quark with low moisture if possible. If your quark is loose, let it drain briefly in a cloth. Add flour to reach a soft dough that does not cling to your hands. A short rest of five to ten minutes helps the flour hydrate and makes shaping easier. Seal the seam well and roll the dumpling gently in your palms so the fruit stays tucked in.
Cooking made simple:
Keep the water at a gentle simmer rather than a rolling boil. Stir the bottom after you drop the dumplings in so nothing sticks. Once they float, give them two to three minutes to finish. Cut one open to test. With frozen fruit add a minute for a fully tender center.
Filling and fruit choices:
Strawberries turn silky and mild, apricots become perfumed and juicy, plums hold shape and bring depth. Keep small fruit whole and halve larger pieces. Dust tart fruit with a touch of sugar. Use frozen fruit straight from the freezer to keep the dough clean and the filling bright.
Variations and ideas:
Swap part of the flour for fine semolina for a slightly firmer bite. Lemon zest in the dough adds freshness. Vanilla pairs nicely with strawberry and apricot fillings. Finish with brown butter and poppy seeds mixed with sugar, or with whipped quark sweetened with a little vanilla. For a lighter finish use thick yogurt and a fruit sauce.
Serving and pairings:
Melted butter and cinnamon sugar are classic. Poppy seed sugar with a little butter gives a traditional bakery vibe. For a festive plate add spoonable sweet quark or a dollop of crème fraîche. A warm fruit coulis highlights the filling and makes the dish look generous.
Storage and freezing:
Cooked dumplings keep well in the fridge until the next day. Reheat briefly over steam or in the microwave under a damp paper towel. You can freeze them too. Place shaped raw dumplings on a tray, freeze until firm and store in a bag. Cook from frozen and add one to two minutes to the time.
Helpful answers:
- Can I make them without egg? Yes. Add a small spoon of oil to keep the dough supple.
- Can I go gluten free? Yes with a suitable gluten free flour blend.
- Can I replace quark? Farmer’s cheese works well, ricotta should be drained so the dough stays workable.
- Why do dumplings crack? The usual reason is dough that is too soft or a boil that is too vigorous. A slightly firmer dough and a gentle simmer help.
