Apricot dumplings with butter crumbs

Ingredients for 4 servings:

• 12 half apricots from the can
• 500 g quark
• 50 g sugar
• 1 pinch of salt
• 3 eggs
• 100 g soft wheat semolina
• 100 g flour
• ½ pack of baking powder
• 70 g butter
• 80 g breadcrumbs
• 2 tbsp sugar
• 1 vanilla pod(s)
• ½ tsp cinnamon powder
• Powdered sugar for dusting
• salt water

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Drain the apricots. Drain the quark in a cloth. Beat the butter, sugar, and salt together until light and fluffy, gradually adding the eggs. Add the squeezed-out quark, flour, soft wheat semolina, and baking powder and knead everything well. Cover and let the dough stand for about 20 minutes. If it’s still too sticky, add more flour and make a test dumpling. Bring a pot of salted water to the boil, take small tablespoonfuls of the quark dough, fill each with an apricot, and form 12 dumplings around them. Let the dumplings stand in the boiling salted water for 10-15 minutes. For the crumbs, first melt the butter in a pan. Add the sugar, cinnamon, the seeds of one vanilla pod, and the breadcrumbs, and roll the finished dumplings all over in the flour while they’re still warm. Dust the dumplings with powdered sugar and serve. Vanilla sauce goes well with the dumplings.