Apricot curd dumplings

Ingredients for 4 servings:

• 100 g butter
• 50 g sugar
• 2 eggs
• 500 g quark (cottage cheese)
• 150 g semolina
• some lemon peel, grated
• 1 vanilla pod(s)
• 14 apricots, not too large
• 14 amaretti
• n. B. Amaretto
• n. B. semolina for the work surface
• 100 g butter
• 100 g breadcrumbs
• 100 g sugar
• e.g. powdered sugar (icing sugar) for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

12 – 14 dumplings with apricot and amaretto filling

Cream the butter and sugar until fluffy, gradually adding the eggs. Mix in the zest of one unwaxed lemon and vanilla, then the quark. Finally, add the semolina and mix well. Let the mixture rest in the refrigerator for 1 hour to allow the semolina to swell. Pit the apricots and fill each with a small amaretti biscuit soaked in Amaretto. Keep your hands moist and flatten a spoonful of dough in your palm. Place the apricot in the dough, enclose it in the dough, and form a dumpling. Place this on a plate sprinkled with semolina. Boil salted water and add the dumplings. Let stand for about 15 minutes. After about 7 minutes, the dumplings will float to the top. Roll the finished dumplings in a sugar-bread mixture and sprinkle with powdered sugar on the plate. Note from the Chefkoch.de recipe editor: The curd cheese used in this recipe in Austria has a firmer, drier consistency than German quark. Therefore, it’s more difficult to make this recipe with quark. You may need to add a little more semolina.