Apricot dumplings with choux pastry

Ingredients for 4 servings:

• 8 apricots or plums
• 150 g flour + flour for processing
• 300 ml water
• 30 g butter
• 2 eggs
• Salt
• 8 tbsp breadcrumbs
• 8 tsp sugar
• 100 g butter for the crumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Apricot dumplings, also possible with plums, makes 8 dumplings

Sift the flour. Bring 300 ml of water, a pinch of salt, and the butter for the dough to a boil in a saucepan. Once the water boils, reduce the heat to low and add the flour all at once. Stir with a wooden spoon until the dough forms a ball, forming a skin on the bottom of the pan. Remove the pan from the heat and let the dough cool slightly. Stir in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Transfer the dough to a floured work surface and let it cool until you can handle it with your hands. Bring a large pot of water and a pinch of salt to a boil to cook the dumplings later. Wipe the apricots clean with a cloth; do not wash them; the apricots should be dry. Divide the dough into 8 equal pieces. You may need a lot more flour to handle the dough so it doesn’t stick to your hands. Also, sprinkle a plate with flour. Shape each piece of dough into a palm-sized piece and place one side of each piece on a floured plate. Do not turn it over! Press it down further if necessary. Place an apricot in the center of each piece of dough, fold the dough up from the bottom and close it over the fruit. Roll the dumpling flat between your floured hands and set it aside on the floured surface. Once all the dumplings are rolled, add them all to the pot of not quite boiling water, just simmering. The dumplings are done as soon as they float to the top of the pot. I personally like to let them cook for a few minutes longer, about 10-15 minutes in total, because I like the fruit to be a little softened on the inside. But that’s a matter of taste. Melt the butter in a pan for toasting, add the breadcrumbs and sugar. As soon as the dumplings are cooked, add them to the pan to toast. Serve as soon as everything is a little crispy and toasted.