Quarkkäulchen

Two parts mashed potato to one part quark, and it is fried as pancakes rather than boiled.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (quark).

Ingredients

500 g floury potatoes, boiled the day before
250 g quark, drained
2 eggs
100 g plain flour
40 g sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
60 g raisins
60 g butter, for frying
icing sugar and stewed fruit, to serve

Method

TWO PARTS MASHED POTATO TO ONE PART QUARK, AND IT IS FRIED AS PANCAKES RATHER THAN BOILED. Its article gives the ratio outright: a dough containing ABOUT TWO-THIRDS MASHED POTATOES, ONE-THIRD QUARK CHEESE, EGGS AND FLOUR, and THE DOUGH IS FRIED IN BUTTER OR CLARIFIED BUTTER INTO SMALL PANCAKES.
SO IT IS NOT A DUMPLING, DESPITE THE NAME. Käulchen means little ball, and the dough is indeed rolled -- then flattened into the pan. Dropped into water it would fall apart; there is not enough flour in it to hold.
THE POTATOES MUST BE COLD AND A DAY OLD. Warm mash is wet and the dough will not take the flour without going heavy. Boiled, riced and left overnight is the difference between a pancake and a paste.
DRAIN THE QUARK IF IT IS LOOSE. An hour in a sieve. Wet quark and wet potato together cannot be fried.
MIX IT BY HAND AND DO NOT WORK IT. Potato, quark, eggs, flour, sugar, cinnamon, salt and raisins, folded together until just combined. Beaten, the potato turns gluey.
THE CINNAMON AND RAISINS ARE THE ARTICLE'S OWN OPTIONS -- PERHAPS SPICED WITH CINNAMON OR DOTTED WITH RAISINS -- so a plain one is still the dish.
ROLL BALLS AND FLATTEN THEM TO A FINGER'S THICKNESS. About seven centimetres across. Thinner and they dry; thicker and the middle stays raw.
FRY IN FOAMING BUTTER OVER A MEDIUM HEAT, three or four minutes a side, until deep gold. Clarified butter takes the heat better if you have it, which the article offers as the alternative.
SERVED HOT WITH SUGAR AND STEWED FRUIT, which is the article's own ending: USUALLY WITH SUGAR, FRUITS OR OTHER SWEET SIDE DISHES.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Germany · All recipes