German curd dumplings „Quarkbällchen“ – sweet and vegan

Fluffy, sweet, moist, velvety, soft, and with a sugary cinnamon crunch: I am talking about my vegan German curd dumplings („Quarkbällchen“).
Preparing German curd dumplings is super easy and requires only a few ingredients.
Frying them in hot oil creates a beautiful crust, to which I am adding a crispy cinnamon-sugar coating, while the inside remains tender and soft.

My German curd dumplings are so delicious that I just cannot stop snacking them.
If I make this recipe more often, I’ll soon look like a round quark dumpling myself!

What are German curd dumplings?

My curd/quark dumplings are airy, sweet, and soft, deep-fried dough balls that are extremely popular in Germany and other German-speaking countries. They are slightly comparable to donuts.
In Germany, curd dumplings are especially popular during carnival seasons and for new year parties. They are among the classic treats offered at carnival parades and carnival festivals. But they are also a popular snack outside of the carnival season. They are often prepared as a delicious treat at fairs or at home on weekend afternoons. As the name suggests, curd (in German and elsewhere also called quark) is the main ingredient in this traditional pastry.

Flavour: The quark gives the dumplings a light flavour, with a hint of a sour touch. This distinguishes German curd dumplings from other fried pastries. A pleasant sweetness ensures a wonderful flavor that isn’t overpowering.

Airy texture: The addition of vegan curd, chickpea flour, and baking powder gives the dough a fresh, airy, and light texture. Frying in hot oil creates a crispy crust, while the inside remains tender and soft. This combination of crispy exterior and soft interior is what makes these pastries so appealing.

Preparing German curd dumplings is Very Easy

Preparing vegan quark dumplings is very simple and requires only a few ingredients: vegan curd/quark or skyr, flour, chickpea flour, sugar, vanilla sugar, baking powder, cinnamon, and a pinch of salt. The dough is mixed well, then formed into small balls, which are then fried in hot oil until golden brown. The results are fluffy, sweet balls with a crispy sugar crust on the outside and fluffy, airy dough on the inside.

German curd dumplings Made with Grandma’s Recipe, but Vegan

Cosy German baking tradition from Grandma’s kitchen is what German curd dumplings embody.
This pastry has a long tradition, and every German kid has always known them from grandma’s and grandpa’s place. That’s why they have the best recipes for them. My recipe is like my Granddad’s, but with a modern twist. Because it’s vegan. It was important to me to preserve the consistency and flavour and to keep it 100% authentic.

German curd dumplings are often associated with cozy family gatherings, whether at fairs or at home over coffee. Enjoying them therefor brings a feeling of warmth and comfort. And now you can enjoy them in a purely plant-based way, too. So everyone can enjoy them.

Vegan German Curd Dumplings – The Best Recipe!

German curd dumplings are a simple yet delicious treat that’s firmly established in German cuisine and is enjoyed quite often. But, as the name suggests, they’re not actually vegan.
The quark gives the balls a slightly sour note and their velvety texture. Eggs are also added to the dough for the fluffiness in the original.
Fortunately, there are now vegan curd/quark alternatives, or skyr alternatives. With that and a little experimentation, I’ve created the best vegan quark dumpling recipe.
You won’t miss a thing, and they’re indistinguishable from the finest original!

German Curd Dumplings Without Eggs

Traditionally, quark dumplings are made with eggs. For 500g of quark and flour, like I am using in this recipe, you’d actually need 5 eggs.
I replace the eggs here with chickpea flour and water. This binds just as nicely and gives the dough it’s soft, airy consistency.
Quark balls without eggs are not only interesting for vegans, but also for people who are allergic to eggs or who don’t eat them for health reasons.

Yeast-Free German Curd Dumplings

Unlike dougnuts or German Crullers, quark dumplings are usually made without yeast, but with baking powder. There are also recipes aroun that use yeast, but I’m sticking to the original recipe here. This makes the curd dumplings feel a bit lighter and less heavy on the stomach.

More Recipes for Sweet Classics, Veganized

Do you love sweet things and miss the fact that many baked goods aren’t vegan? Here are some recipes for sweet classics to try and indulge in: For more sweet, vegan recipes, check out my „Baking and Sweets“ category.

• Strawberry cake with rich joghurt cream and fruity strawberry glaze
• Dandelion honey – vegan, foraged on the meadows and preserved!
• Key Lime Pie – Lime Cream Pie – vegan, true to the original
• Viotto – homemade vegan Giotto
• Vegan condensed milk – made from only 2 ingredients
• Pumpkin bread, spicy, with chocolate and walnuts
• German crullers, a fun fair must eat!
• Pastéis de Nata, Portuguese custard pies
• Poppy Seed Streusel Cake – a whole baking tray – vegan

Show me your vegan quark dumplings

Please follow me on Instagram or Facebook. I’d be thrilled if you made my quark dumplings and posted a photo of them, tagging my account. Because I always find it really fun and exciting to see how my recipes are prepared in other kitchens!

How to make vegan German curd dumplings in pictures:

Here, I’ll show you step-by-step photos of how I prepare my German curd dumplings. Then, I’ll move on to the recipe.

Ingredients for approximately 25 vegan German curd dumplings:

5 heaped tablespoons chickpea flour (gram flour), mixed with 150 ml water
1 pinch salt
200 g sugar
1 tablespoon vanilla sugar
500 g vegan curd/quark or skyr
500 g all purpose flour
15 g baking powder

For frying:

Approx. 1 l vegetable or rapeseed oil

Finishing:

200 g sugar
1 tablespoon cinnamon

Alternatively: icing sugar

Preparation:

Prepare the vegan German curd dumplings dough:

1. Mix the flour with the baking powder.
2. Place the mixed chickpea flour, sugar, vanilla sugar, and salt in a bowl.
3. Beat quickly with a hand mixer or whisk until the mixture is creamy and slightly foamy.
4. Then fold the vegan quark into the mixed mixture using a spatula or spoon.
5. Finally, thoroughly fold in the flour and baking powder.

Deep-fry the German curd dumplings:

1. Mix the sugar and the cinnamon
2. Heat the oil in a saucepan over medium heat. The amount of oil may vary slightly depending on the size of your pan. The oil must be deep enough for the balls to float in.
   A kitchen thermometer will help ensure frying at the correct temperature. Ideally, the oil should be consistently around 170°C.
3. Using two spoons or an ice cream scoop, form small balls from the dough.
4. Carefully place them in the hot oil. Don’t add too many dumplings at once, as the dough will expand while frying. The dumplings should be able to float freely.
5. Now fry the balls in the oil for about 5 minutes, turning them frequently.
6. Remove them with a slotted spoon and let them drain briefly on kitchen paper.
7. Toss in a bowl with the sugar-cinnamon-mix while still hot.

Let cool and enjoy.

Enjoy!