Vinschger Bauernladen | Aus erster Hand | Frisch auf den Tisch | Apricot dumplings

 

 





For the dough:
60 g soft butter
1 Egg
250 g curd cheese
120 g flour
1 heaped tablespoon fine
app. 18 apricots
app. 18 sugar cubes

To coat the dumplings:
100 g butter
80 g sugar
80 g breadcrumbs		 Apricot dumplings


1. Beat butter and egg together. Add curd cheese, flour and semolina and knead well.
2. Stone the apricots and replace the stone with a sugar cube.
3. Divide the dough into app. 18 portions ofequal size and cover the apricots with the piece of dough. Boil the dumplings slowly in dbundant salt water for about 10 - 15 minutes.
4. In a frying pan, melt the remaining butter and brown the sugar and breadcrumbs. When dumplings are ready, toss them lightly in the mixture.