Quarkkeulchen: Quark cheese dumplings.
Quarkkeulchen, or Quark cheese dumplings, are delightful German delicacies that offer a perfect blend of creamy quark cheese and starchy potatoes. This dish involves creating a smooth and supple dough by combining mashed potatoes with fresh quark cheese, eggs, a bit of flour, and a hint of sweetness from sugar and vanilla. The dough is then shaped into flat, round dumplings, which are pan-fried until they develop a golden-brown crust on the outside while remaining soft and airy on the inside. Often served as a dessert or a sweet main course, Quarkkeulchen are traditionally accompanied by apple sauce, berry compote, or a dusting of cinnamon and sugar.
Introduction:
Welcome to a treasured culinary journey with Grandma Betty’s Saxon Quarkkeulchen. Quarkkeulchen is a beloved dish from Saxony, with its origins in the former German Democratic Republic (GDR). This dish brings a touch of nostalgia, reminiscent of the warmth and richness of Grandma Betty’s kitchen. Let’s dive into creating this classic that combines simple, hearty ingredients with a touch of sweet nostalgia.
Ingredients:
- 750 grams of potatoes, preferably of a floury variety
- 500 grams of quark (a type of fresh cheese)
- 250 grams of all-purpose flour (adjust as needed)
- 1 whole egg
- 1 egg yolk
- Zest of 1 lemon
- A few drops of lemon juice
- 2 teaspoons of sugar (raw cane sugar preferred)
- Pinch of salt
- Pinch of ground nutmeg
- A handful of raisins (optional; can substitute with currants, sultanas, or cranberries)
- Vegetable oil for frying
- Cinnamon sugar for sprinkling
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Equipment: Potato ricer, mixing bowl, frying pan, spatula
Servings: Makes about 15 quarkkeulchen
Instructions:
1. Begin by boiling the potatoes until tender. Once cooked, peel them while still hot and press through a potato ricer. Allow the potatoes to cool down a bit. You may also use leftover potatoes from a previous meal.
2. In a large bowl, prepare the quark mixture. Add sugar, a pinch of salt, lemon zest, and a few squirts of lemon juice – not too much, just enough for a hint of flavor.
3. Incorporate one whole egg and one egg yolk into the quark mixture.
4. Sprinkle in a dash of nutmeg, which is typically added later with the potatoes, but you can mix it in now for convenience.
5. Lightly whisk the quark mixture to combine the ingredients.
6. Once the potatoes have cooled down to a comfortable handling temperature, mash them thoroughly into the quark mixture.
7. Gradually add in the flour to the mixture. The exact amount may vary, so trust your instincts to achieve a dough-like consistency. If need be, add a bit more flour.
8. Incorporate the raisins (pre-soaked in water or apple juice if you prefer) into the dough.
9. On a floured surface, turn out the dough and form it into a log.
10. Slice the log into approximately 2.5 cm thick pieces and flatten each piece to about 1 cm thickness.
11. Heat vegetable oil in a pan over medium heat. Fry each patty until golden brown on both sides.
12. Drain the quarkkeulchen on paper towels if necessary, then while still warm, sprinkle with cinnamon sugar.
13. Serve hot and enjoy the comforting taste of Saxon tradition.
Cooking Tips:
- Adjust the flour as needed to ensure the dough is workable but not too firm.
- Keep the cooked quarkkeulchen warm in the oven if you're making a large batch.
- Leftover quarkkeulchen can be refrigerated and reheated for a delightful snack later on.
This recipe is a treasure from Grandma Betty’s cooking channel, inspired by her memories and love for traditional Saxon cuisine. To experience more of Grandma Betty's heartwarming and authentic recipes, visit her YouTube channel at https://www.youtube.com/@omabettyskochkanal.
#grandmascooking #comfortfood #traditional
YouTube channel - Grandma Betty ́s cooking channel: https://www.youtube.com/@omabettyskochkanal
Quarkkeulchen: Quark cheese dumplings.
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