Recipe: Apricot Dumplings

Apricot Dumplings

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.)

salt

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.

  1. So nice, Kathy! Your dumplings are perfect! I make this recipe, too (the city where I live was a part of the late austro-hungarian empire) with apricot filling but with plums too. My daughter prefers plums, look here: http://cuinabanateana.blogspot.com/2009/08/gomboti-cu-prune.html

      • lvegas
      • September 15th, 2009

      Your plum dumplings are gorgeous (like everything on your blog!) My maternal grandparents were Hungarian/German and my grandmother made these often. Most of the time she made the plum version like yours. She only was able to make the apricot filling with fresh apricots for a short time each summer when apricots were available which made them more special to me & my cousins when we were young. These old European recipes are some of my favorite.

    • Terri
    • September 13th, 2009

    Those sound AWESOME!! Yum!

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