Juicy Apricot Dumplings (apricot Dumplings)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 g butter
- 250 g quark
- 70 grams flour
- 70 g semolina
- 1 egg (s)
- 6 apricot (s)
- 30 g butter
- 80 g breadcrumbs
- 40 g suar
Print Recipe
Pin Recipe Instructions
- This recipe comes from the mother of a friend. I always thought it would be very time-consuming, so I didn`t dare to do it myself for a long time and preferred to be invited. These apricot dumplings are pretty much the simplest recipe with which you can really impress guests from Austria!
- Melt 50 g of the butter in a pan and transfer to a heat-proof container. Now add egg, quark, flour and semolina to the butter and stir to form a dough. Let the dough rest for an hour or two.
- Wash and core the apricots.
- Flatten a quarter of the dough in your wet hand and completely cover an apricot with the dough. Shape the dumplings with flour until they are no longer sticky.
- Boil the fresh or frozen dumplings in a water bath for about 20 minutes.
- For the breadcrumbs, melt the butter in a pan, fry the breadcrumbs until golden brown, add the sugar and caramelize a little.
- Strain the cooked dumplings and roll them in the breadcrumbs while they are still wet. Arrange the finished apricot dumplings with lots of breadcrumbs on the plate. Those with a sweet tooth can sprinkle them with powdered sugar.
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