200-250 gflour(polohruba in Czech but I’ve done with ordinary English plain flour and it’s fine)
a pinch of salt
fruit of your choice (strawberries, plums, apricots)
Mix the quark, flour, semolina, egg and salt together to make a firm elastic dough (adjust the amount of flour accordingly).
Roll the dough out on a floured surface to about a 5 mm thickness (some like it thicker, others thinner so completely up to you). Cut into squares, place a piece of fruit onto each square and shape the dough around the fruit until it’s completely covered and ball shaped-ish. If you end up with too much dough around the fruit don’t worry – just snip off the extra dough and put aside (you can reuse it in a minute).
When you’re done with the first batch gather up any leftover bits of dough into a ball and roll out again. Continue until you have no dough left.
In the meantime put a large saucepan of water on boil (it needs to be about two thirds full). When it starts boiling “chuck” the fruit dumplings in – not too many at a time as they need a bit of breathing space. As soon as they’re in peel them off the bottom with a wooden spoon (or anything else suitable for the job). Bring back to the boil.
When they start “swimming” (float up to the top) continue to boil for about 3 – 5 minutes. Take them out with a perforated spoon and serve with your favourite topping.
You can print the recipe by clicking on the blue printer icon above the image.