Curd dough for fruit dumplings

Ingredients for 4 servings:

• 250 g low-fat curd cheese
• 1 egg(s)
• 8 tbsp semolina (durum wheat semolina)
• n. B. Fruit of your choice, for filling
• possibly sugar cubes
• n. B. Breadcrumbs for rolling
• Vanilla sugar for rolling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

e.g. for apricot dumplings or plum dumplings

Mix the first three ingredients into a smooth dough and let it rest for about 30 minutes. Then fill small portions of dough with pieces of fruit (apricot, plum, peach, strawberry, etc.). Moisten your fingers and palms with cold water every now and then to prevent the dough from sticking to your hands. But not too wet, or the dough will fall apart. The layer of dough should be as thin as possible. You can also make dumplings without filling. Place the finished dumplings in boiling water and let them simmer until they float. Let them stand for a few more minutes, then scoop them out of the water and drain. Fruit dumplings can then be rolled in toasted breadcrumbs with vanilla sugar. You can also core the fruit and add a sugar cube to each one in place of the core before forming the dumplings. Curd dumplings without filling can be arranged on a fruit plate. The mixture yields 12–20 filled dumplings, depending on the size of the fruit. For unfilled curd dumplings, it is recommended to use double the amount, otherwise there will be too few dumplings.