Every sad person on Earth should have a beloved one who makes him such fluffy apricot dumplings like the ones of my grandmother.
The secret of the dumplings is that she roasts some breadcrumbs with quite a bit of sugar and butter, before the dumplings are rolled in them and are served when still fresh and warm.
Of course, instead of the apricots you can take something else, for example, plums or nougat cream.
Ingredients for 10 dumplings
- 250g curd cheese (10% fat) If you don’t have something like this available, try with cream cheese
- 125g flour
- 60g butter (liquid, for the dough)
- 1 egg
- 2 tablespoons semolina
- 10 Apricots (or plums)
- 300g breadcrumbs (Here is a “How To” for DIY Breadcrumbs if you cannot acquire them easily at your hometown)
- 60g granulated sugar
- some more butter (approx. 60g) for roasting the breadcrumbs
- Icing sugar for serving (put some granulated sugar in your blender if you don’t have icing sugar at home)
Firstly, mix the curd cheese (or cream cheese) with the butter and the egg (and also a pinch of salt), then add the flour and semolina and knead until it becomes a nice dough. If its to soft for rolling dumplings, add some more flour, if its to dry, add some more butter or one more egg.
The dough is divided into 10 equal pieces. Bring some water to boil in a large pot.
[box type=”info” style=”rounded”]Granny-Tipp:
before preparing the dumplings, add a tiny “Probeknöderl” (a tiny dumpling without apricot) into the cooking water, boil it for 5 Minutes. Then you can see if the dough is fluffy enough or still needs some more flour or butter.[/box]
Fill each of the dough pieces with an apricot and seal the dumplings well. Cook for about 5-10 minutes in the salted water
Meanwhile, the crumbs are mixed with the sugar and roasted in butter in a pan (at medium heat). Click here for a DIY Tipp for breadcrumbs.
When the dumplings are done, drain them and roll in breadcrumbs.
Serve them sprinkled with lots of crumbs and icing sugar.