Mix the first three ingredients into a smooth dough and let it soak for about 30 minutes. Then fill small portions of dough with pieces of fruit (apricot, plum, peach, strawberry, ).
Moisten the fingers and palms with cold water again and again so that the dough does not stick to the hand. But not too wet either, otherwise the dough will crumble. The layer of dough should be as thin as possible. But you can also make dumplings without a filling.
Put the finished dumplings in boiling water and simmer until they float. Let it steep for a few more minutes, then scoop out of the water and drain.
Fruit dumplings can then be rolled in toasted crumbs with vanilla sugar. You can also remove the pits from the fruit and put in a sugar lump instead of the kernel before forming the dumplings. Curd dumplings without filling can be served on a fruit mirror.
The mixture makes 12-20 filled dumplings, depending on the size of the fruit. For unfilled curd dumplings, it is advisable to take twice the amount, otherwise there will be too few dumplings.
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