Ingredients for 10-12 dumplings
- 10-12 apricots, plums, or strawberries
- Cubed or granulated sugar
- a little STROH 40
- 250 g curd cheese (quark)
- 120 g all-purpose flour
- 30 g butter
- 1 egg
- a pinch of salt
- grated lemon zest
- flour for dusting
- salt for boiling water
- butter-roasted breadcrumbs
- icing sugar for serving
Preparation
- On a cutting board, quickly knead curd cheese (quark), 120g flour, butter, egg, a pinch of salt, and grated lemon zest until smooth to make the dough.
- Form the dough into a ball and wrap it in plastic wrap. Let it rest in the refrigerator for 60 minutes.
- For the filling, remove the pits from apricots and plums, and replace them with a sugar cube soaked in STROH. Dip strawberries in STROH and roll them in granulated sugar.
- On a floured surface, shape the dough into a 5 cm thick roll. Cut it into pieces weighing 30-40 g, depending on the size of the fruit.
- Flatten the dough pieces slightly, place the fruit on top, and wrap the dough around it. Seal the seams with your fingers and shape the dumplings further with your hands.
- Place the dumplings in about 2 liters of lightly salted boiling water. After 1-2 minutes, gently detach them from the bottom of the pot by nudging them with a spoon.
- Reduce the heat once the water starts boiling again and continue to cook the dumplings slowly until they rise and float in the water.
- After an additional two minutes, remove the dumplings from the boiling water using a slotted spoon. Rinse them in a pot of cold water and immediately toss and coat them in a pan with butter-roasted breadcrumbs.
- Arrange the dumplings on plates and sprinkle them with icing sugar.
