Apricot dumplings

Quantity: 15-20 pieces, depending on the size of the apricots
Time required: 30 min. + 30 min. resting time

Ingredients:
For the curd cheese dumpling mixture

• 140g butter
• 30g powdered sugar
• 1 egg
• 140g semolina
• 140g plain flour
• 500g curd cheese
• 1 pinch of salt
• A little lemon zest

Additionally:  

• 15–20 apricots 

Butter crumbs:                      

• 200g breadcrumbs
• 80g granulated sugar
• 50g butter

Preparation:

For the apricot dumplings, first cream the butter with the powdered sugar, then stir in the egg and mix well. Next, add all the remaining ingredients, mix with the dough hook attachment in a food processor, and place the mixture in the refrigerator for 30 minutes.

Meanwhile, pit the apricots, preferably cutting them open on one side only so that the apricot halves do not fall apart. 

For the butter crumbs, mix the breadcrumbs with the sugar and slowly roast in the oven at 160°C, stirring the crumbs every 6 minutes with a spoon or similar utensil to ensure even roasting. When the crumbs are golden brown, remove them from the oven and mix in the butter.

After the resting time, remove the curd cheese mixture from the refrigerator and carefully wrap it around the apricots. It is important that the apricots are completely covered, as holes will cause the dumplings to fall apart during cooking.

For the dumplings, fill a pot with water, bring the water to a boil, and add the dumplings. Then reduce the heat and let the dumplings simmer in the gently boiling water for about 10-12 minutes.

Finally, carefully roll them in the buttered breadcrumbs, sprinkle with powdered sugar if desired, and enjoy.

Heidi's personal tip: Add orange or lemon slices and a cinnamon stick to the boiling water to give the apricot dumplings a very special flavor. 

Good luck and have fun!

PS: You can also enjoy these sweet dumplings at our afternoon buffet! 

MOAR about the cuisine at Moar Gut