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Marillenknoedel / Apricot Dumplings

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  • 250 g 40% Quarkangiesrecipes
  • 1 Egg yolk
  • 2 tsp Sugar
  • Pinch of salt
  • 100 g German #405 flour
  • 20 g Butter, soften
  • 12-14 / 500 g Ripe apricots
  • 3 tbsp Apricot jam (or 12-14 sugar cubes)
  • 40 g Unsalted butter
  • 90 g Fresh bread crumbs, dried out
  • 20 g Sugar
  • 1/2 tsp Cinnamon, ground d
  1. Gently press quark through a sieve and beat in egg until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour. Mix until a dough begins to form. Finally add the softened butter and blend all together. The dough is rather wet, but still holds together. Wrap the dough in plastic and chill for a few hours or overnight.

  2. Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick some jam or a sugar cube inside the apricot where the pit was and close it up. Bring a large pot of water to a boil. On a lightly oiled work surface or directly on a sheet of cling film roll the dough into a log. Divide the log into 12-14 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed.

  3. Toast the breadcrumbs, sugar and cinnamon in butter in a frying pan until golden. Set aside to cool. Drop the dumplings in boiling water and stir carefully from time to time so that the dumplings move and don't stick to the bottom of the pan. The dumplings will float on the surface of the water after about 5 minutes. Let cook for another 5 minutes. Carefully remove the dumplings from the water with a strainer. Coat evenly the drained apricot dumplings with the browned crumbs.


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