Strawberry/Apricot Dumplings

Ingredients

• • 1 cup farmer’s cheese*
  • 1 large egg
  • 3.75 tablespoons (45 g) wheat semolina**
  • 3 tablespoons dry, fine bread crumbs
  • 1/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon fine salt

• • 8 strawberries – can also use apricots or plums

• 1.5 tablespoons unsalted butter
• 3/4 cup dry, fine bread crumbs
• 1 tablespoon sugar
• Pinch of cinnamon
• Powdered sugar for dusting (optional)

Instructions:

1. 1. Mix all dough ingredients with a fork until smooth. Chill the batter covered for at least half an hour in the fridge. An hour or longer is even better. The dough is easier to work with when cool.
   2. Wash strawberries or apricots and pat them dry.
   3. Divide the dough into 8 portions on a well-floured surface. Flatten each portion and place the strawberries in the center.
   4. Tightly wrap the dough around the strawberry, sealing the edges and shaping it into a ball. Make sure not to trap any air inside or the dumpling will not sink to the bottom of the pot as it is supposed to.
   5. In a large pot, bring water to a boil. Cook the dumplings for about 15 minutes in slightly simmering water (no rolling boil!) – they will float towards the end.
   6. Prepare the breadcrumbs.
   7. Remove the dumplings with a slotted spoon and transfer them to the pan with the bread crumbs. Roll the dumplings in toasted bread crumbs. Dust them with confectioners’ sugar (optional). Enjoy!

For the breadcrumbs, heat butter in a large frying pan. When melted, add breadcrumbs, sugar, and a pinch of cinnamon. Toast the breadcrumbs, stirring often, until golden. Be aware of the residual heat, which can quickly burn your crumbs.

Notes

original recipe: www.lilvienna.com/apricot-dumplings/