Apricot Dumplings with Curd Cheese Dough
30—45 Min
Apricot dumplings should appear on the menu at least once in the season. The fluffy curd cheese dough and a pinch of ground Kotányi Cinnamon in the breadcrumbs make the classic dish taste even better. Those with a really sweet tooth can substitute the apricot stone for a sugar cube or marzipan.
Ingredients 4 Portions
- 8 pcs.Apricots
- 2 cupsBreadcrumbs
- 75 gButter
- 1 tsp.Cinnamon, Ground
- Powdered sugar
For the dough
- 250 gCurd cheese
- 125 gAll-purpose flour
- 1 pcs.Egg
- 60 gButter
- 1 pinchSea Salt, Coarse
Preparation
- 1
First combine the egg with the curd cheese, the softened butter, the flour and a pinch of Kotányi Sea Salt. Allow the dough to rest then divide it into 8 pieces.
- 2
Now bring a large pan of water and a pinch of salt and sugar to a boil. Meanwhile, wash the apricots and pat dry with a piece of paper towel.
- 3
Place a piece of dough into the palm of your hand and press into a flat circle. Place an apricot in the middle and form the dough into a dumpling around it. The apricot should be completely encased by the dough.
Hint:
If you have a sweet tooth, put a sugar cube in the middle instead.
- 4
Now place the dumplings in gently simmering water and allow to simmer for around 10 minutes. When the dumplings rise to the top, that means they are ready.
- 5
While they are cooking, prepare the crumb mix. Melt the butter in a pan, stir in the breadcrumbs with a pinch of cinnamon and toast until golden brown.
- 6
Once ready, allow the dumplings to dry then roll them in the crumb mix. Serve up onto a plate and dust with a little powdered sugar.
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