Apricot dumplings

Ingredients for 3 servings:

• 50 g butter
• 250 g quark
• 1 pinch of salt
• 1 egg(s)
• 170 g flour
• 6 apricots or plums
• 6 pieces of sugar cubes
• 1 cup breadcrumbs
• 6 tbsp, levelled sugar
• 100 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

with sugar cubes

Melt 50g of butter and let it cool to room temperature. Mix with the quark, salt, and egg. Add the flour to the quark mixture and knead the dough thoroughly with your hands or a dough hook. The dough can be sticky. Let the dough rest in the refrigerator for 30 minutes, covered in a bowl or wrapped in cling film. Bring salted water to a boil in a sufficiently deep saucepan. This amount of water should cover the dumplings later. Cut halfway along the pit of the apricots or plums. Remove the pit and place one sugar cube into each fruit instead of the pit. Dust your hands well with flour. For each fruit, briefly flatten about a small handful of dough and then coat the fruit individually. Gradually add the finished dumplings to the pot of boiling salted water and let them simmer over low heat for about 10 minutes. The dumplings will then float to the surface. Make sure the dumplings don’t stick to the bottom of the pot at first. Heat the remaining butter in a pan and mix it with the breadcrumbs and sugar. Once the sauce has a golden brown, garnish the finished dumplings with it and a pinch of cinnamon.