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–+ servings

Faulweiberklöße (Lazy Woman’s Dumplings) with Tradition

Feather-light quark dumplings, simmered until tender and rolled in buttery cinnamon-sugar breadcrumbs, bring cozy German kitchen nostalgia to the table in minutes.
Servings 4 servings

Ingredients

  • 500 g Quark well-drained; or ricotta/cottage cheese
  • 2 Eggs
  • 150 g Fine wheat semolina
  • 50 g Sugar
  • 1 packet Vanilla sugar or 1 tsp vanilla extract
  • Pinch of Salt
  • 100 g Breadcrumbs
  • 50 g Butter
  • Sugar and ground cinnamon for sprinkling/tossing

Instructions

  • Make the dough: Drain the quark very well (press through a sieve or pat ricotta dry). In a bowl, mix quark, eggs, semolina, sugar, vanilla sugar (or vanilla), and a pinch of salt until smooth. Let rest 20 minutes so the semolina hydrates and the dough firms up.
  • Form and cook the dumplings: Bring a large pot of well-salted water to a lively simmer. Using two wet spoons, scoop and gently slide small portions of dough into the water. Cook until the dumplings float (about 10 minutes). They should feel softly set.
  • Toast the breadcrumbs: While the dumplings cook, melt butter in a skillet over medium heat. Add breadcrumbs and toast, stirring, until golden and aromatic. Stir in sugar and a little cinnamon to taste.
  • Finish and serve: Lift the dumplings with a slotted spoon, drain briefly, then roll in the buttery cinnamon-sugar breadcrumbs. Serve immediately.

Notes

Serving suggestions

These dumplings pair beautifully with applesauce, stewed plums, or fruit compote. Many families simply finish with extra cinnamon-sugar or a drizzle of melted butter—simple and perfect.
 

Tips for best results

  • Drain well: Excess moisture makes the dough too soft; draining quark/ricotta is key.
  • Rest the dough: The 20-minute rest lets semolina absorb liquid for lighter dumplings.
  • Simmer, don’t boil hard: A gentle simmer keeps dumplings tender and intact.
  • Wet spoons: Dip spoons in hot water between scoops to prevent sticking.
 

Variations & swaps

  • Dairy options: Quark is classic; ricotta gives a similar flavor, cottage cheese works if well-drained and blended smooth.
  • Spice it up: Add a pinch of lemon zest to the dough or finish with cardamom in the crumb.
  • Coating twist: Use brown sugar for a deeper caramel note, or add ground hazelnuts to the crumbs.
 

Recipe notes

  • Serve as a sweet main (traditional) or as a dessert after a light soup or salad.
  • Adjust sweetness to taste—older family recipes range from lightly sweet to dessert-level.
Course: Entree
Cuisine: German