Summer Apricot Quark Dumplings

These summer apricot quark dumplings are a wonderfully soft, fruity dish for the whole family. The tender quark dough is easy for toddlers to chew and playfully encourages independent eating. At the same time, the fresh fruits provide valuable energy for active days of discovery.

Ingredients

• 250 g low-fat quark (or farmer's cheese)
• 1 egg (organic if possible)
• 80 g spelt flour
• 40 g wheat semolina
• 1 tbsp soft butter
• 4 to 5 ripe, small apricots
• 1 tsp honey (only for children over 12 months)
• A pinch of ground vanilla

Preparation

1. Mix the quark, egg, spelt flour, semolina, soft butter, and a pinch of ground vanilla in a bowl. Stir everything into a smooth dough and let it rest for about 10 minutes.
2. Meanwhile, wash the apricots, cut them in half, and remove the pit. If you like, you can place a tiny drop of honey in the center of the apricot halves.
3. With wet hands, take a little dough and press it flat. Place one apricot (put back together from two halves) in the middle and seal the dough well around it until smooth dumplings form.
4. Bring a large pot of water to a boil and reduce the heat so the water is just gently simmering. Carefully drop the dumplings in and let them cook gently for about 10 to 12 minutes.
5. The dumplings are ready when they float to the surface. Let them cool down well before serving and always check the temperature, as the fruit filling often gets very hot.

Variations & Tips

• Fruity Variation: Instead of apricots, small plums, strawberries, or cherries are also excellent for the filling.
• For the Parents: Adults can refine their portion on the plate with a little cinnamon, sugar, or toasted breadcrumbs.
• Storage: Cooked dumplings keep in the fridge for about two days and can be gently warmed up when needed.
• Freezing: You can freeze the raw, uncooked dumplings wonderfully and drop them directly from frozen into the simmering water when needed.

Allergy & Safety Info

• Allergens: This recipe contains dairy products (quark, butter), egg, and gluten-containing grains (spelt flour, semolina).
• Honey: Honey must never be given in the first year of life, as it can contain dangerous bacteria. This recipe is designed for children from 12 months of age.
• New Foods: It is best to introduce new ingredients individually and in small amounts to easily monitor any potential reactions.
• Safety: If you have any uncertainties about toddler nutrition, please speak with your pediatrician.

Nutritional Info

This dish provides high-quality protein and important calcium for growing bones through the quark. The fresh apricots score high with vitamin C and beta-carotene, which supports the immune system. The spelt flour also ensures long-lasting energy and valuable fiber, promoting good digestion.