You can also use this recipe to make strawberry dumplings. The easiest and quickest way to make strawberry dumplings is to use frozen strawberries in place of the apricots.
Prep Time1 hourhr
Cook Time30 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 18dumplings
Calories: 240kcal
Ingredients
Topfen Dumpling Dough
2eggs
3 ½ounces(100 g) butter, room temperature
18ounces(500 g) quark or farmer’s cheese (Topfen 20% fat)
Scant 2 cups (270 g) flour(use griffiges if in Austria)
1pinchsalt
Filling
16-20small, ripe apricots
16-20cubes of sugar
Crumb Coating
5tablespoons(75 g) Butter
10 ½ounces(300 g) dry bread crumbs
2tablespoonsgranulated sugar
Instructions
To make the dumpling dough mix the butter and eggs in a large bowl with a hand mixer. (It’s perfectly fine for the mixture to look curdled at this point!) Add the quark, vanilla, sugar, flour and salt and mix everything together. Cover the dough with plastic wrap and chill for at least 3 hours (very important!).
Wash and dry the apricots. Slit one side open, remove the pit, replace it with a sugar cube and press the apricot closed again.
To shape the dumplings, keep your hands well-floured. Using a soup spoon scoop out a generous portion of dough, flatten it with your hands, place an apricot, slit side down, on the dough and wrap the dough around the apricot, sealing the edges. You shouldn’t be able to see the seam at all. Lightly shape the dumpling into a round ball. Place dumplings on a plate and keep chilled.*
For the crumb coating melt the butter in a large frying pan and slowly toast the breadcrumbs, stirring often and watching carefully to prevent them from burning. Remove from heat and stir in the granulated sugar.
In a large, wide pot, bring salted water to a boil. Reduce heat and lay the dumplings into the simmering water. To prevent splashing hot water on your hands, place dumplings on a slotted spoon and lower them into the water. Lightly nudge the dumplings with the spoon to unstick them from the bottom of the pot. Once the dumplings have come to the surface of the water, cook them for an additional 10 minutes so that the apricot inside cooks through. Remove dumplings with a slotted spoon and roll them in the toasted crumbs to coat. Place finished dumplings on a platter while cooking the rest. Serve dumplings with additional crumbs and powdered sugar.
Notes
*The raw dumplings can also be frozen. To prepare: place frozen dumplings into simmering salted water. Once the dumplings have come to the surface of the water, cook them for an additional 10 minutes. Remove dumplings with a slotted spoon and roll them in toasted crumbs.Recipe adapted from Sarah Wiener.