Quark Dough For Filled Dumplings
Ingrediënten
Ingredients for 15 x 20 Dumplings
- 1¾ tbsp 25 g Butter
- 2 tbsp Confectioner’s sugar
- 2 Eggs
- 12 oz 350 g Quark
- Lemon zest
- Splash of rum
- Dash of salt
- 3½ oz 100 g White bread crumbs
Instructies
- Cream the butter with the confectioner’s sugar.
- Stir in the quark, then the eggs, and season with lemon zest, rum, and salt.
- Mix in the breadcrumbs and let set for 2 hours.
- Use as you please.
Notes / Tips / Wine Advice:
This dough works very well for fruit, poppy, nut, or chocolate dumplings.
Quark from the Pot
Topfen is the Austrian name for the type of cheese that is called quark in Germany. “Topf” means “pot” and topfen is simply cream cheese that comes from the same pot as the sour milk that made it. The technique of curdling skimmed milk with fermented milk cultures and rennet and then separating the whey from the fresh cheese was known to Mongolian pastoral people. The technique is around 9,000 years old. The watery, low-fat topfen has been popular since then. It is indispensable in the sweet Austrian kitchen for making “sinful” creams and fillings as well as lower calorie doughs and batters that are easy to digest. Topfen is also rich in vitamins and micronutrients and provides three times as much protein as milk, making it more filling.
Precisely because of these advantages, topfen is a sensitive raw product and should be looked after appropriately, especially in dessert cooking. That is why you should always be aware of the following rules:
Make sure that topfen is always white to creamy yellow, tastes mildly sour, is not secreting whey, and is not exhibiting any effects of going bad, such as mold, discoloration, or similar. Bitter tones in the taste are a sign that it is going bad.
Topfen should always be stored in a cool place, protected from light. At room temperature it will go bad quicker, become sour, and have a change in taste.
Caution: Topfen is very susceptible to strange smells. Thus, it should be kept in a tightly sealed container and never stored near strongly aromatic ingredients and food.
The more sour cream that topfen contains, the softer, smoother, and more spreadable it will be, yet also the higher calorie it will be. There are similar cheeses of varying fat content available.
Topfen is the Austrian name for the type of cheese that is called quark in Germany. “Topf” means “pot” and topfen is simply cream cheese that comes from the same pot as the sour milk that made it. The technique of curdling skimmed milk with fermented milk cultures and rennet and then separating the whey from the fresh cheese was known to Mongolian pastoral people. The technique is around 9,000 years old. The watery, low-fat topfen has been popular since then. It is indispensable in the sweet Austrian kitchen for making “sinful” creams and fillings as well as lower calorie doughs and batters that are easy to digest. Topfen is also rich in vitamins and micronutrients and provides three times as much protein as milk, making it more filling.
Precisely because of these advantages, topfen is a sensitive raw product and should be looked after appropriately, especially in dessert cooking. That is why you should always be aware of the following rules:
Make sure that topfen is always white to creamy yellow, tastes mildly sour, is not secreting whey, and is not exhibiting any effects of going bad, such as mold, discoloration, or similar. Bitter tones in the taste are a sign that it is going bad.
Topfen should always be stored in a cool place, protected from light. At room temperature it will go bad quicker, become sour, and have a change in taste.
Caution: Topfen is very susceptible to strange smells. Thus, it should be kept in a tightly sealed container and never stored near strongly aromatic ingredients and food.
The more sour cream that topfen contains, the softer, smoother, and more spreadable it will be, yet also the higher calorie it will be. There are similar cheeses of varying fat content available.
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