Plum dumplings with quark

Plum dumplings with quark
  • Serves icon Serves 6
  • Time icon Ready in 40 minutes

These plum dumplings, also known as zwetschgenknödel, are a sweet taste of Germany.


  • 350g potatoes
  • 135g plain flour
  • 130g unsalted butter
  • 1 egg
  • Grated zest of 1 lemon
  • 18 plums (about 450g)
  • 18 sugar cubes
  • 3 tbsp caster sugar
  • 1 tbsp ground cinnamon
  • 250g tub quark
  • 100g double cream
  • 2 drops vanilla essence
  • 1 tbsp plum schnapps


  1. Boil the potatoes, then push them through a ricer. Cool, then mix with the flour, 30g of the butter, some salt, the egg and lemon zest. Knead until a smooth dough.
  2. Stone the plums and put a sugar cube in the middle of each one.
  3. Divide the dough into 18 portions. Wrap each plum in a portion of dough. Put in a pan of simmering water and cook until they float to the surface. Remove and drain well.
  4. Mix 2 tablespoons of the sugar with the cinnamon. Melt the remaining butter, pour over the dumplings and sprinkle with the cinnamon sugar. Mix the quark, cream, remaining sugar, vanilla and schnapps and serve with the plum dumplings.


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