Apricot dumplings with curd dough

Ingredients for 4 servings:

• 70 g butter
• 250 g quark (cottage cheese)
• 250 g flour
• 1 egg(s)
• 300 g breadcrumbs
• 3 tbsp butter
• 12 sugar cubes, if necessary
• 12 apricots

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

It’s best to prepare the dough the night before and let it rest in the fridge overnight. For the dough, roughly mix the softened butter with the curd cheese and flour, then add the egg and knead well. Form a roll about 5 cm in diameter, then place it in the fridge for at least an hour, or preferably overnight. The resting time prevents the dumplings from dissolving in the boiling water. Wash the apricots and remove the stones so that the apricots remain whole. If the apricots aren’t yet that sweet, you can add a sugar cube instead of the stone. Cut a slice about 2 cm thick from the roll of dough and form a dumpling around the apricot. Place the dumplings in boiling salted water and let them simmer for about 15 minutes over medium heat. When they float to the surface, they’re done. Brown the breadcrumbs in a pan with about 3 tablespoons of butter and 1 tablespoon of sugar. Be careful, the crumbs burn quickly! Roll the finished dumplings in the buttered breadcrumbs and serve.