Apricot dumplings

Apricot dumplings

Apricot dumplings are a classic pastry of the Austrian cuisine. Serve apricots dumplings as warm as possible from the pan, as they taste best and the quark dough remains loose. For the dumpling, stir the soft butter with a pinch of salt, finely grated lemon zest and a medium sized organic egg until foamy. Add the flour and lean curd and knead to a smooth dough using the dough hooks of the hand mixer. If necessary, add a little more flour until the dough no longer sticks to the edge of the bowl. Put the dough in the fridge. Pour boiling water over ripe apricots, leave to stand for a few minutes and drain off the water. Peel off the skin and cut the apricots in half to remove the stone. Place a piece of sugar cube in each apricot and close again. Bring plenty of water to the boil in a medium stainless steel pot. Place the dough on a floured work surface and cut into nine pieces. Form a ball from each piece of dough with floured hands and press flat. Place an apricot in the middle and cover with the dough. Form the apricot dumplings round again, as you can see in the picture above. Reduce the temperature of the water so that it boils only slightly and add the apricot dumplings to the water. After approx. 10 minutes they rise to the surface and can be lifted out of the water with a skimmer. Place the apricot dumplings in a sieve. Place 70 g butter with breadcrumbs in a coated pan and fry at high temperature. First the butter foams up, then the breadcrumbs start to brown. At that moment turn off the heat and toss the apricot dumplings back and forth in the pan until they are covered with the breadcrumbs. Arrange apricots dumplings on plates and dust with icing sugar.

Servings: 9, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
197 kcal
26 g
7 g
7 g

(C)opyright by Marions Kochbuch