Italian plum cheese dumplings recipe

Ingredients

• 1 lb 2 oz (500 g) low-fat or normal quark or ricotta cheese
• 10 tablespoons soft butter
• 1 cup confectioners’ sugar
• 10½ oz (300 g) bread crumbs from the bakery or homemade
• 2 egg yolks
• 2 eggs
• 1 teaspoon organic lemon or orange zest
• 1 pinch salt
• 16 Italian plums or small apricots, pitted
• 16 cubes sugar
• 2–3 tablespoons cinnamon sugar

1. Squeeze out the excess liquid from the quark or ricotta using a dish towel. Beat the butter and confectioners’ sugar with a hand mixer until creamy. Beat in 7 oz (200 g) bread crumbs, the egg yolks, eggs, lemon zest, and salt. Stir in the quark or ricotta, cover,and cool in the fridge for 2 hours.
2. Bring a large pot of water to a boil. Form ping-pong ball sized dumplings from the cheese mixture with moist hands; press flat between the palms of your hands. Lay an Italian plum on each dumpling then wrap the edges around it, making sure to seal thoroughly. Roll into balls and place in the boiling water. Bring back up to a boil and place the lid on halfway; cook for 10 minutes.
3. In the meantime, melt the butter in a frying pan. Cook the remaining bread crumbs until golden brown, while stirring constantly. Mix with the cinnamon sugar.
4. Remove the dumplings with a slotted spoon and let drip-dry. Arrange on plates and sprinkle with the cooked bread crumbs. Goes well with vanilla sauce.