60gbutter or margarine, lukewarm1/3 cup or 4 tablespoons
pinch of salt
250gcurd cheese (Topfen) or farmer's cheese1 cup, if you use cream cheese instead, please see notes below
80gbreadcrumbs1/2 cup, unflavoured, unsalted
40gwheat flour1/4 cup, no whole wheat
6apricotsfresh or frozen
For the roasted breadcrumbs
200gbreadcrumbs~1 cup, unflavoured, unsalted
powdered sugar to taste
For the dumplings
With a blender or whisk, mix butter/margarine with an egg and a pinch of salt. Add curd cheese/farmer's cheese, breadcrumbs and flour and mix with a spoon or your hands for about 1-2 minutes.
Put to fridge for 1 hour.
Divide batter into 6 pieces and form slices. fill with apricots and seal well. To make sure the dumplings are sealed, roll them in your hands.
Bring water to a boil in a large pot (about 3 liters min.). Add a pinch of salt and the 6 dumplings. Cook for 12 minutes. (Not maximum heat but more than medium heat on stovetop) The dumplings are cooked when they float to the surface.
While the dumplings are boiled, roast the breadcrumbs. Melt butter in a large pan. Add breadcrumbs and sugar. At medium heat, roast for 5-10 minutes until golden brown. Stir constantly, they burn easily.
Drain dumplings and roll in breadcrumbs.
Sprinkle with powdered sugar and serve with lots of breadcrumbs. My grandmother serves them also with apricot jam, in case the dumplings are not sweet enough ;)Enjoy!
Cream Cheese instead of curd cheese or farmer's cheese: use 250g of cream cheese (~ 1 cup) and add one more egg as well as 4 tablespoons of breadcrumbs and 3 tablespoons of flour to the original recipe.