Apricot dumplings are a really yummy sweet main dish. I think I have told you from my grandmother´s orchard where we harvest tons of fruit every year. I always save some apricots and proons whichI can freeze and then make dumplingswith in the wintertime. Eventhough these dumplings taste delicious with proons my personal favorite are apricots as filling. In Austria people also serve them as dessert but in my opinion these dumplings are a perfect main dish too where you can just serve more than one dumpling per person. I hope you will like them!
makes 8 dumplings
- 1/2 kg curd cheese (in german Topfen)
- 1 egg
- 150g grits
- pinch of salt
- 8 apricots, seedless (you could preferable also use proons)
Combine curd cheese, grits, the egg and salt with a wooden spoon in a mixing bowl. Take a table spoon to form little balls in which you will stick the apricots. Make sure the dough has covered the apricot. Heat some water in a steaming pot and let them steam for 25 minutes.
In the meantime prepare the crumbs
- 500g bread crumbs
- 100g butter
- 150g sugar
Preheat oven to 175°C. Melt butter in a big pan over medium heat. Turn down temperature to lowest and add bread crumbs and sugar. Keep stiring them until they turn golden brown, but be careful not to burn them (this may happen very fast!). Put your crums in a heat proof casserole.
Check on your dumplings and when they are ready which you can check by adding a wooden toothpick if it comes out clean. Move your dumplings into your crumbs using a ladle and roll them until they are all over covered. Put casserole with dumplings into oven and let them bake for another 15 minutes. Serve and enjoy!
baking makes happy