👨‍🍳 Instructions

1. 1

   Prepare the dough: In a bowl, combine the quark, egg yolks, melted butter, sugar, vanilla sugar, lemon zest, salt, and flour (or semolina). Mix well until a smooth, slightly sticky dough forms. If the dough is too wet, add a tablespoon of flour at a time.

   💡 Tip: Ensure the quark is well-drained to avoid a watery dough.
2. 2

   Form the dumplings: Lightly flour your hands. Scoop portions of the dough (about 2 tablespoons each) and roll them into smooth balls. Aim for a diameter of about 4 cm.

   💡 Tip: Using wet hands can also help prevent the dough from sticking.
3. 3

   Cook the dumplings: Bring a large pot of lightly salted water to a gentle simmer. Carefully add the dumplings to the water, ensuring they have space to move. Simmer for about 10-15 minutes, or until they float to the surface and are cooked through.

   💡 Tip: Do not boil vigorously, as this can break the dumplings.
4. 4

   Prepare the breadcrumb coating: While the dumplings are simmering, melt the butter in a large skillet over medium heat. Add the breadcrumbs and toast, stirring constantly, until golden brown and fragrant. Stir in the cinnamon and sugar.

   💡 Tip: Toast the breadcrumbs until they are evenly golden to avoid a raw taste.
5. 5

   Coat and serve: Once cooked, carefully remove the dumplings from the water with a slotted spoon. Drain them briefly, then gently roll them in the warm, spiced breadcrumbs until fully coated. Serve immediately.

   💡 Tip: These are best served warm.