Apricot dumplings (Marillenknödel)

Apricot dumplings (Marillenknödel)

Total: 3 hr | Active: 1 hr
vegetarian
Nutritional value / piece: 276 kcal
, Fat: 15 g
, Carbohydrate: 29 g
, Protein: 6 g

Ingredients

12 pieces

Hint:


The original recipe with guaranteed success is for 12 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Dough

100g butter, soft
1parcel vanilla sugar
1pinch salt
1 fresh egg
250g low-fat quark
100g durum wheat semolina
100g white flour
1pinch baking powder

Breadcrumbs

150g day-old white bread, broken into pieces
80g butter
2tbsp sugar

Dumplings

24 frozen apricot halves, slightly defrosted
12 sugar cubes
water, boiling
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How it's done

Preparation

Preheat the oven to 60°C and warm a plate.

Dough

Combine the butter, vanilla sugar and salt in a bowl, mix well. Whisk in the egg and quark. Mix the semolina, flour and baking powder, add and mix to form a soft, smooth dough, cover and chill for approx. 2 hrs.

Breadcrumbs

Blitz the bread in a food processor or chop finely. Heat the butter in a frying pan, add the bread and sugar, toast and stir over a medium heat until golden, transfer to a deep dish.

Dumplings

Divide the dough into 12 portions, flatten slightly. Fill two apricot halves with a sugar cube, place on top of each piece of dough. Wrap in the dough and shape into balls with floured hands. Cook the dumplings in batches in simmering water for approx. 15 mins. Remove with a slotted spoon, toss in the breadcrumbs, keep warm.

Good to know
Serve with: Vanilla custard
Note: Instead of frozen apricot halves, use fresh apricots or plums. Cut them open, remove the stone and fill each one with a sugar cube.

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