Grandma's quark dumplings had one flaw: they only came round once a year. Yet quark dough is just three ingredients, quark, semolina and an egg, and you can have dumplings made from it on your plate in half an hour. Quark is by far our most-used dairy product; in the studio we cook more than fifty recipes with it, from sweet classics to savoury dinners. These are the ones that never disappear from the meal plans.
Quark dumplings as lunch, not dessert
For us, plum dumplings in quark dough aren't a treat after a meal, they're a proper lunch: a portion has 691 kcal and 51 g of protein, something classic yeast dumplings with plums could never manage. They owe their macros to the quark in the dough and to the quark and yoghurt cream on top. In our guide to protein in your diet they sit among the meals with the highest protein content of all; the full recipe with the method is waiting for you in the studio.
Advice from the recipe in the studio that will save your first attempt: Always cook one dumpling as a test first. If it starts falling apart in the water, mix a little more semolina into the dough. And if you prefer finger dumplings (šúľance), the same dough also makes the Poppy seed finger dumplings with strawberry coulis (30 minutes).
Sweet quark with macros from real meal plans
| Recipe | kcal | Protein | Time |
|---|---|---|---|
| Protein coconut quark balls | 469 | 33 g P | 20 min |
| Oven-baked tray pancake with blueberry quark | 540 | 36 g P | 25 min |
| Forest fruit crumble with crumbly quark | 499 | 40 g P | 40 min |
| Vanilla protein pancakes with blueberries and skyr | 675 | 43 g P | 20 min |
| Protein chocolate rice pudding with quark and raspberries | 412 | 30 g P | 30 min |
| Quark and chocolate brownie pot | 392 | 35 g P | 7 min |
The protein coconut balls are no-bake and ready in 20 minutes. A tip from the recipe: Wet your hands with cold water before shaping. The mixture won't stick and the balls will have a beautifully smooth surface.
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Savoury quark: dinners nobody expects
Quark isn't just for sweet dishes. No-yeast quark bagels (25 minutes) are a bake made from two main ingredients, the Quark and bryndza spread with radish and chives (5 minutes) sorts out dinner in less time than it takes the oven to heat up, and the Meat-filled potato and quark dumplings with braised cabbage (40 minutes) are an honest classic that would earn an approving nod from Grandma.
Quark also turns up in our breakfasts, from porridge to overnight oats. You'll find a full set of morning ideas in healthy breakfasts and quick quark pots for the afternoon in snacks for school and work.
Frequently asked questions
What kind of quark should I use for quark dumplings?
Crumbly block quark, well drained. Soft quark from a tub contains more water, so the dough would need too much semolina and the dumplings would turn out tough.
Why do quark dumplings fall apart?
The dough is too moist. Drained quark, enough semolina and a test dumpling all help: cook one, and if it starts falling apart, mix in more semolina. Also let the semolina swell in the dough for a while.
Are quark dumplings a healthy meal?
Ours are. Quark is the protein base, so a portion of plum dumplings has 51 g of protein and fills you up like a proper lunch. What matters is the ratio of quark to flour and sugar, not the word dumplings itself.
Can you make quark dough ahead?
Yes, wrapped in cling film it keeps in the fridge until the next day. Shape and cook the dumplings just before serving; once cooked, they soften and lose their shape.
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