Apricot Dumplings with breadcrumbs

Ingredients

For the dumplings

500g quark 10%
4 egg yolks
3 tablespoons butter
4 tablespoons milk
8 heaped tablespoons of coarse wheat flour
1 ½ tablespoons wheat semolina
1 tablespoon potato flour
some salt

For tossing

3 tablespoons butter
200g breadcrumbs

For the filling

13-15 apricots
13-15 lumps of Wiener cube sugar
Wiener caster sugar for sprinkling

Cooking

Mix all the ingredients for the dumplings in a bowl with a wooden spoon and leave in the fridge to rest for 30 minutes.

In the meantime, remove the apricot stones, replacing these with a sugar cube.

Wrap the fruit in the cold dough to make dumplings and then put them into slightly salted, boiling water. Leave to boil for 8 minutes, take them out, remove any excess water and toss in breadcrumbs that have been roasted in hot butter.

Sprinkle with caster sugar and serve.

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