Although the traditional recipe calls for filling these dumplings with whole plums, whatever fruit is in season will do.
By Sara Clevering
- 2T butter, softened
- 1 egg
- ½ cup “pot cheese” (farmer’s cheese, quark, tvaroh, tvarog).
- pinch of salt
- 2 cups cake flour or a combination of cake and regular flour. (I used 240g cake and 30g regular flour).
- ¼ cup milk
- 1 – 1½ pounds fruit (prunes, apricots, cherries, apples or other firm fruit; I used 16 plums)
- melted butter, poppy seeds, additional quark, and powdered sugar for serving
- Cream butter, egg and cheese together. It’s OK if it’s a bit lumpy. Add the salt, flour, and milk to make a medium firm dough. Depending on the firmness of your cheese, you may have to add more milk. Allow to rest for 30 minutes.
- Fill a large pot with water and bring it to a boil while you make the dumplings.
- Break off pieces and form into balls–you’ll want 16 or so. Let rest 15 minutes to allow the gluten to relax. On a floured surface, roll dough out into rounds and place a pierced fruit in the center. Dab the edges of the dough to create an adhesive edge, wrap around the fruit, and pinch together, sealing the edges well. Set aside on a floured surface, sealed side down, while you make the other dumplings.
- Gently slip into boiling water one at a time but as quickly as possible. Cook for 5-8 minutes turning once. Remove with a skimmer or slotted spoon.
- To serve, tear open a dumpling with two forks, and drizzle with melted butter, more cheese, poppy seeds, and powdered sugar