Quark Plum Dumpling

250 g Quark or Ricotta cheese, well drained
1/4 cup of honey
2 pieces of star anise (or cloves and cinnamon)
2 large eggs
1 egg yolk
1/4 cup plus 2 extra Tbsp of bread crumbs
1/2 teaspoon cinnamon
Dash of salt

Wash and pit plums. Put in saucepan with two tablespoons of water or red wine. Cook until soft. Add honey (save one tablespoon for the quark dumpling.) Add star anise or other spices. Set aside.

Bring two litres of water to boil. In a large mixing bowl add quark, 1/4 cup of breadcrumbs, remaining honey, eggs and egg yolk. Make a dumpling the size of a golf ball; boil 10-15 minutes. They are done when they come to the surface of the water. Take them out with a skimmer. Make sure that dumplings are completely dry and roll in two tablespoons of breadcrumbs mixed with 1/2 teaspoon cinnamon.

Place plum compote on a plate; put two to three dumplings on top and serve.

Source: alive Magazine (pre-2000)