Recipes | Baking

Apricot dumplings

Apricot dumplings are indispensable in the summer. However, the apricots should be just overripe, because then they are really good in taste. Apricot dumplings with cottage cheese dough taste fruity and sweet. The perfect recipe for all connoisseurs.

about 10 minutes
20 - 30 minutes
Rising time
15 - 20 minutes

Ingredients and preparation

Ingredients for the dough (for 8 pieces):
40 g Küchenmeister wheat flour type 40530 g Küchenmeister cornstarch70 g Küchenmeister soft wheat semolina
250 g cottage cheese
70 g butter
1 egg
a pinch of salt
Ingredients for the butter crumbs:
150 g breadcrumbs
3 - 5  tbsp. butter
1 tbsp. sugar
Ingredients for the dumplings:
8 apricots
8 pieces lump sugar
Powdered sugar for sprinkling

Preparation of the dough: Put the flour, cornstarch, semolina, 250 g of cottage cheese, 70 g of butter, 1 egg and a pinch of salt in a bowl and knead quickly with your hands until smooth. Then wrap the dough in plastic wrap and put it in the refrigerator until further processing.

Preparation of butter crumbs: First melt 3-5 tablespoons of butter in a saucepan, then add 150 g of breadcrumbs and toast. Stir frequently. Finally, add 1 tablespoon of sugar. Put the butter crumbs in a bowl and let them cool down.

Preparation of apricot dumplings: Wash and pit the 8 apricots and add a sugar cube to each apricot instead of the pit. Now knead the dough briefly on a floured work surface, divide into 8 pieces and flatten them slightly by hand. Then place one apricot on each, wrap them with the dough and form into dumplings. Bring salted water to a boil and cook the apricot dumplings in it for 15-20 minutes until they float to the surface. Then strain the dumplings, roll them in the butter crumbs and serve with powdered sugar.

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