German cuisine · Desserts & Sweets

Apricot Dumplings

Whole apricots wrapped in quark dough, poached in salted water and rolled in buttered breadcrumbs with sugar.

Ingredients · for 4 servings

• 8 ripe apricots
• 500 g low-fat quark
• 150 g flour
• 1 egg
• 50 g soft butter
• 1 pinch salt
• 8 sugar cubes
• 100 g breadcrumbs
• 80 g butter for the crumbs
• 50 g sugar
• 2 tbsp powdered sugar

Instructions

1. Place the quark in a sieve and let it drain for 15 min.; wash the apricots, pat dry and push out the pit with the handle of a wooden spoon.
2. Push a sugar cube into each apricot – it draws out juice and seasons the fruit from within.
3. Quickly knead the quark, flour, egg, soft butter and salt into a soft dough and let it rest in the fridge for 20 min. so it's easier to shape.
4. Divide the dough into eight portions, flatten with damp hands, wrap one apricot in each and roll into a smooth ball with no cracks.
5. Place the dumplings in plenty of gently simmering salted water and let them poach for 12–14 min. until they float to the top – don't let it boil hard, or they'll burst.
6. Melt the butter in a pan, toast the breadcrumbs with the sugar until golden brown, roll the drained dumplings in them and serve dusted with powdered sugar.