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Crunchy Apricot Quark Dumpling

Crunchy Apricot Quark Dumpling

Also known as "lazy pierogi" in Polish, because they contain similar ingredients as pierogi, but require much less effort. Featuring Chef's Own™ Pre-Dust, Chef's Own™ Tempura Batter and Chef's Own™ Panko Crumbs. Filled with fresh apricot or plums, serve them as a dessert with melted butter and enjoy! 

What You'll Need

Dessert Ingredients
Quantity Ingredients
750g Soft qauark (or cottage cheese)
210 g Flour, sifted 
210 g Semolina 
210 g Butter 
3 unit Eggs
10 unit Fresh & ripe apricots or plums
100 g Chef's Own™ Pre-Dust
250 g Chef's Own™ Tempura Batter
400 ml Cold Water
100 g Chef's Own™ Panko Crumbs
50 g Powdered sugar 


Preparation Step 1– Dumpling
1. PREPARE THE DUMPLINGS: Mix the soft quark, egg and melted butter. Sift in the flour, add semolina. Mix well. Allow the mixture to chill for 2 hrs under a towel. Wash fruits & remove the stone through a small cut (otherwise the fruit will loose too much juice). Cover each of the fruits with a thick layer of dumpling dough- ensuring they are properly covered. Place them on a floured tray. Gently steam the dumplings for 15-20 minutes at 90°C or submerse in a pot of boiling water on the stove (until they float on top after 3-4 minutes). Carefully take the dumplings out of the water & remove excess water. Cool them completely in the fridge.
Preparation Step 2 – Dumpling
2. Dust the cold dumplings with Chef's Own™ Pre-Dust
(Step 1)
Preparation Step 3– Dumpling
3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes and dip the dumplings into the batter. (Step 2)
Preparation Step 4– Dumpling
4. Coat the dumplings with Chef's Own™ Panko Crumbs. (Step 3)
Preparation Step 5– Dumpling
5. Deep fry at 165deg;C for 3-4 minutes until golden brown.