Roro's 'leak-proof' beginners – apricot dumplings with whole fruits – without eggs

Ingredients for 2 servings:

• 60 g butter, soft
• 250 g low-fat curd cheese
• 125 g flour
• 10 small apricots
• Flour for processing
• some salt for the cooking water
• 70 g butter
• 100 g breadcrumbs
• 30 g sugar, approx., depending on taste
• some cinnamon powder for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

always works because the dough is not so soft + tip for freezing

Wash the apricots and dry thoroughly. Beat the softened butter until smooth. Stir in the quark. Stir in the flour. Refrigerate the dough for 1 hour (wrap it in aluminum foil to make a sausage). Bring plenty of water and salt to a boil. Form the dough into a thick roll and divide it into 10 pieces. Wrap a small apricot in each piece. To do this, flatten the piece of dough until it reaches around the fruit, then carefully knead the ends together and form it into a ball in your hand. Flour your hands to prevent the dough from sticking. Add it to the boiling water and let it simmer gently for about 15 minutes. The dumplings are done when they no longer stick to the bottom and float to the top. (You can test by breaking up one dumpling). Meanwhile, add the breadcrumbs to a pan and stir (without fat) until golden brown. Be careful: at first, they may not seem to be cooking, but then they will brown very quickly! They will continue to cook in the hot pan. (If the crumbs get too dark, remove them from the pan immediately!) Melt the butter in a small saucepan. Carefully coat the dumplings in the crumbs using 2 tablespoons, transfer them to a plate, and cut them in half. Remove the stones. Mix the sugar with the cinnamon and pour over the dumpling halves. Drizzle with melted butter. Note: If the apricots are not cut in half before cooking, they will not leak during cooking. This makes cooking much easier, especially for beginners! The amounts of sugar, cinnamon, butter, and crumbs can be adjusted to your liking. If the apricots are not aromatic enough, you can also top the cut dumplings with a little apricot jam, topped with a squeeze of lemon juice. Tip: I always use double the amount of dough and freeze the remaining raw dumplings. To do this, place them on a thickly floured baking sheet, etc., at intervals, and let them freeze, then transfer them to freezer bags. If necessary, simply add frozen food to boiling water and cook as usual.