🇩🇪 Germany · Dessert
Quarkkeulchen (German Quark Pancakes/Dumplings)
By eatmundo · July 6, 2026
Quarkkeulchen are delightful, fluffy German pancakes or dumplings, particularly popular in Saxony. Made from a simple dough of mashed potatoes and quark (a type of fresh cheese), they're lightly fried until golden and typically served with applesauce and a dusting of cinnamon sugar.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 250g waxy potatoes until very tender (about 20 minutes), then peel and press them through a potato ricer or mash them very finely with a fork while still warm. Ensure there are no lumps, as this will affect the texture of your Quarkkeulchen. Let them cool slightly.
- 2
In a large bowl, combine the cooled mashed potatoes with 250g quark, 1 large egg, 50g all-purpose flour, 30g granulated sugar, 1 packet (8g) vanilla sugar, the finely grated zest of ½ a lemon, and a pinch of salt.
- 3
Mix all ingredients thoroughly with a spoon or your hands until a soft, uniform dough forms. The dough should be sticky but manageable. If it's too wet, add a tiny bit more flour; if too dry, a splash of milk.
- 4
Lightly flour your hands and a clean surface. Form the dough into small, flattened patties, about 1 cm thick and 5-6 cm in diameter. You should get approximately 12-15 Quarkkeulchen from this batch.
- 5
Heat 2-3 tablespoons of vegetable oil or clarified butter in a large non-stick frying pan over medium heat. Once hot, carefully place the Quarkkeulchen into the pan, ensuring not to overcrowd it.
- 6
Fry the Quarkkeulchen for 3-4 minutes on each side until they are beautifully golden brown and cooked through. The exterior should be slightly crispy, and the inside soft and fluffy. You may need to fry them in batches.
- 7
Transfer the fried Quarkkeulchen to a plate lined with paper towels to absorb any excess oil.
- 8
Serve the warm Quarkkeulchen immediately, dusted generously with cinnamon sugar. They are traditionally enjoyed with a side of warm applesauce (Apfelmus) or fresh fruit compote. A delightful, comforting treat!
Frequently Asked Questions
What kind of potatoes should I use for Quarkkeulchen, and how should they be prepared?+
Use starchy potatoes like Russet or Idaho, boiled until very tender, then mashed completely smooth without any lumps. It's best to use cold, day-old mashed potatoes to prevent a too-sticky dough.
What's the best substitute if I can't find Quark for my Quarkkeulchen?+
A good substitute for Quark is well-drained full-fat Greek yogurt or farmer's cheese, mixed with a little heavy cream to achieve a similar consistency and tang. Ensure your substitute is thick and not watery.
How do I know when Quarkkeulchen are properly cooked and golden brown, but not raw inside?+
Fry them over medium heat for 3-5 minutes per side, until deeply golden brown and puffed. If they brown too quickly, the inside might still be raw; reduce the heat and cook them longer, ensuring they are cooked through.
My Quarkkeulchen dough is too sticky to form; what should I do?+
If the dough is too sticky, gently add a tablespoon or two more flour until it's workable, but avoid adding too much as it can make the pancakes tough. Chilling the dough for 30 minutes can also help with handling.
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