Quark Dumplings (Topfen Nocken)

Slightly stale bread is easier to cube cleanly and holds its shape better later.

The butter should really be at room temperature so the mixture becomes particularly light.

Add the eggs one at a time so everything combines better and the mixture doesn't curdle.

Use nutmeg sparingly so the quark flavor remains predominant.

Don't overmix to avoid crushing the bread cubes.

Cooling firms up the mixture and makes it easier to shape into dumplings or quenelles.

A large pot gives the dumplings enough space so they don't stick together.

Moistened hands or two spoons help to form uniform quenelles.

The water should only simmer gently so the dumplings don't fall apart.

It's best to let them drain briefly in a sieve so the sauce won't become watery later.

Prepare brown butter only shortly before serving so it retains its nutty aroma.