Recipe: Apricot Dumplings
A traditional German fruit dumpling perfect for breakfast or dessert
5 tablespoons butter, melted
1 cup plain cottage cheese, drained and sieved (8 oz.)
2 eggs, slightly beaten
2 cups all-purpose flour
1-1 1/2 lb fresh apricots (about a dozen)
12-14 sugar cubes
2 1/2 quarts water
1/3 cup butter
1 cup fine dry breadcrumbs
3 tablespoons granulated sugar
powdered sugar for garnish
In a large bowl, combine 5 tablespoons melted butter, cottage cheese, pinch of salt, eggs and enough flour to make a soft dough. Shape dough into a roll; cover and let stand 30 minutes.
Wash and dry apricots. Cut in halves; remove and discard pit. Place 1 sugar cube between each pair of apricot halves; set aside.
Bring water to a gentle boil; add 1 teaspoon salt.
On a lightly floured board, press or roll out dough to a 1/2-inch thickness. Cut into 2-inch squares. Place a stuffed apricot (2 halves with a sugar cube in the middle) in center of each square of dough. Press dough around fruit, covering completely. Add to gently boiling water; cook 8 to 10 minutes. Drain on paper towels; arrange on a platter.
Melt 1/3 cup butter in a medium skillet. Add breadcrumbs and 3 tablespoons granulated sugar; sauté until golden brown. Sprinkle browned breadcrumbs over dumplings. Serve dusted with powdered sugar.