Apricot Dumplings

Ingredients

• 12 small apricots
• 500 g low‑fat quark
• 120 g soft butter
• 50 g raw cane sugar
• Salt
• 3 eggs
• 0.5 tsp organic lemon zest
• 100 g whole wheat semolina
• 0.5 tsp Baking powder
• 100 g wheat flour type 550
• 1 vanilla pod
• 80 g whole grain breadcrumbs
• 0.5 tsp cinnamon powder
• 1 tbsp powdered sugar from raw cane sugar

Instructions

1. 1.

   Wash apricots, cut one side open and remove pits.

2. 2.

   Drain quark in a cloth. Beat 30 g butter with 50 g sugar and a pinch of salt until fluffy. Gradually fold in eggs with lemon zest and beat to a white‑creamy consistency. Stir in quark. Mix semolina with baking powder and flour, then add to the quark mixture. Cover dough and let rest about 20 minutes; if still too soft, add more flour and test a dumpling.

3. 3.

   Bring plenty of salted water to a boil in a pot.

4. 4.

   Take small portions of the quark dough with a tablespoon, flatten, fill each with an apricot, and shape into dumplings around the filling. Once all 12 are formed, drop them into boiling water and cook for 10–15 minutes over medium heat until done.

5. 5.

   Melt remaining butter in a hot pan. Split the vanilla pod lengthwise, scrape out the seeds, and mix with breadcrumbs, cinnamon, and remaining sugar; stir until lightly golden brown. Remove from heat. Lift dumplings with a slotted spoon and coat them in the breadcrumb butter. Plate and dust with powdered sugar before serving.