Austrian Apricot Dumplings with Pot Batter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g quark (curd cheese) - I always mix half-fat with normal
- 100 g butter
- 2 egg (s)
- 250 g flour
- 1 pinch (s) salt
- some wheat semolina to tie d. Doughs
- 10 apricot (s)
- Breadcrumbs
- sugar
- butter
- possibly cinnamon (personally I don`t like it that much, but who likes it )
Print Recipe
Pin Recipe Instructions
- The specified amount of dough is sufficient for exactly 10 dumplings!
- Knead the quark, eggs, butter and salt to form a smooth dough (this is best done with your hands!), Add about 1 - 2 tablespoons of semolina and knead again well. Chill for about 1 hour so that the semolina can swell.
- Core the apricots.
- Shape the dough into a roll and divide into 10 equal parts. Since the dough can be a bit sticky, always wrap the dough around the fruit with floured hands. Depending on the size of the fruit, the dough coat will be approx. 1 - 2 cm thick.
- Let them steep in slightly simmering, slightly salted water for approx. 20 - 30 minutes (depends on whether they are used fresh or come from the freezer into the pot). The dough should have risen nicely and the fruit should be soft on the inside.
- Meanwhile, heat the butter in a large pan, add the breadcrumbs and sugar and slowly roast brown on a low heat (sugar and butter can burn very quickly, so always stir well!). The amount of butter, crumbs and sugar used is a matter of taste.
- Drain the finished dumplings, add to the brown crumbs in the pan, turn around and serve while warm.
- Sprinkle with icing sugar and cinnamon if necessary.
- If the dumplings are to be frozen - simply put them on a tray or a grid and put them in the freezer until they are frozen, then simply put them in plastic bags.
- You can also use plums instead of apricots.
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