Discover one of Germany’s most charming culinary secrets: Faulweiberklöße, literally “lazy woman’s dumplings.” Born in country kitchens where quick, hearty cooking ruled the day, these sweet dumplings are made with quark (or ricotta), semolina, eggs, and a touch of sugar. After a brief rest, they’re poached until they float and then tumbled in golden, buttery breadcrumbs scented with cinnamon and sugar. The name is cheeky; the method is wonderfully simple. Serve them the traditional way as a sweet main course with apple sauce, stewed plums, or seasonal fruit—or present them as a nostalgic dessert. Every bite tastes like warmth, humor, and a tradition passed down through generations.
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.
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
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Make the dough: Drain the curd 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.
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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.
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Toast the breadcrumbs: While the dumplings are cooking, 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.
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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 plumsor 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 of 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 smoothly.
- 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.
