My mom makes these cottege cheese and bread crumbs dumplings that she boils until they float and then you cut them in half and drizzle melted butter and brown sugar on them.
I could never pronounce or spell the name of the dish but she claims it’s a traditional German dessert.
I tried explain it to chat gpt and it had no clue what the hell I was talking about. It kept telling me about Turkish dishes that have the right ingredients but look nothing like the baseball sized dumplings she would make.
I think my mom’s recipe is all in her head. I do know that she tends to add some lemon peel zest into the dumpling mix which gives it just the faintest citrus smell/taste prior to the butter and brown sugar being added at the end.
Will do, thanks! I totally get having the tweaks in your head or written into the family recipe book with a pen. Our better homes cookbook has tons of notes/tweaks written into it now.
My mom makes these cottege cheese and bread crumbs dumplings that she boils until they float and then you cut them in half and drizzle melted butter and brown sugar on them.
I could never pronounce or spell the name of the dish but she claims it’s a traditional German dessert.
I tried explain it to chat gpt and it had no clue what the hell I was talking about. It kept telling me about Turkish dishes that have the right ingredients but look nothing like the baseball sized dumplings she would make.
It could easily be a family recipe. It looks like riffs on this theme are pretty common. Maybe it was a Hungarian recipe? Sounds like a great mystery!
I think they are called Topfenknödel in German, i remember my family making them as well, served with jam, they are delicious!
She responded immediately. It’s called “Quark Klöße” according to her.
Looks like the specific ingredients and prep are a family thing, but that’s definitely what it’s based on.
Now I can rest easy. It was gonna drive me crazy if I couldn’t remember the name of the food. Haha
This seems pretty close to what you described: https://www.chefkoch.de/rezepte/166041072019596/Suesse-Quarkkloesse.html
It sounds good / I’m thinking about giving them a go. If you find a better recipe let me know.
I think my mom’s recipe is all in her head. I do know that she tends to add some lemon peel zest into the dumpling mix which gives it just the faintest citrus smell/taste prior to the butter and brown sugar being added at the end.
Bed of luck. Let me know how you like em.
Will do, thanks! I totally get having the tweaks in your head or written into the family recipe book with a pen. Our better homes cookbook has tons of notes/tweaks written into it now.
I should probably ask my mom to write down her recipes for posterity sake at some point. I think my sister knows some of them .
That Hungarian dish looks visually the closest but it was definitely made with wet cottage cheese.
I am absolutely going to butcher the name/spelling but it was called “cvlockclusa” in my house. I’ll ask my mom how it’s spelt.