Apple and curd dumplings

Ingredients for 1 servings:

• 100 g apple
• 100 g low-fat curd cheese
• 1 egg(s)
• 30 g sugar
• 50 g breadcrumbs
• 20 g starch flour
• 0.33 lemon(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel the apples, remove the cores, and grate them. The weight given refers to the finished product. Grate and squeeze the zest from the unwaxed lemon (you can use more). Mix all ingredients, except the lemon juice, in a bowl until dough forms (I use a food processor and attach the dough hook). Meanwhile, bring a pot with plenty of water and the lemon juice to a boil. Form dumplings with two tablespoons and add them to the boiling water. The shape isn’t important, but there shouldn’t be any loose tips that will float in the water. Turn off the heat and put the lid on the pot. The dumplings need to sit for about 10 minutes. When they’re done, they’ll rise to the surface or float in the pot. Remove them with a slotted spoon. You can serve them with melted butter, sprinkle with cinnamon and sugar, or serve with a fruit sauce. My mother learned this recipe in the 1950s at a home economics school under the heading “soft food.” I can’t say whether it’s considered “soft food.” I find it delicious and like to eat it as a sweet main course that quickly fills me up.