Apricot Dumplings

Wash and pit the apricots. Knead the curd cheese with salt, egg, butter, semolina and flour into a dough and refrigerate for about an hour.

Form the dough into a roll and divide into 12 equal parts. Flour your hands and press the apricots into the dough. Steep the dumplings in lightly salted boiling water for about 10-20 minutes until the dumplings rise.

Meanwhile, heat butter in a large frying pan, add breadcrumbs and sugar and toast slowly over low heat until brown. Drain the apricot dumplings well and roast them briefly in the breadcrumbs.

Preparation Tip:

You can also use whole-grain breadcrumbs for the apricot dumplings.

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