Recipe courtesy Andrew Chase, Monkey Bar, New York City

1 1/4 cup fromage blanc or quark
2 eggs
1 cup flour
Salt, and fresh pepper, to taste
Pinch nutmeg
Melted butter, for garnish
2 tablespoons chopped parsley, for garnish

Whisk together the fromage blanc and eggs until well combined. Stir in the flour and seasonings and mix well. Cover and let rest in the refrigerator for 2 hours. Into a saucepan of lightly salted, simmering water drop spoonfuls of the batter and poach for about 5 minutes. Test one for doneness by cutting it open; the batter should be completely firm in the center. Drain the dumpling and toss them in melted butter with a little chopped parsley.