Apricot Poppy Seed Dumplings with Rosehip Sauce

Ingredients

• 200 g low‑fat quark
• 1 egg
• 50 g butter (softened)
• 150 g Whole wheat flour
• Salt
• 0.5 lemon zest
• 1 packet vanilla sugar
• 8 apricots
• 8 cube sugars
• 150 g rosehip pulp (sweetened)
• 100 g double cream fresh cheese
• 1 tbsp poppy seeds
• 3 tbsp butter
• mint for garnish

Instructions

1. 1.

   Knead the quark with egg, butter, flour, salt, vanilla sugar and lemon zest into a smooth dough, wrap in foil and refrigerate for 1 hour. Wash the apricots, pat dry, cut a slit along one side and remove the pit; replace each with a cube of sugar. Shape the dough into a lump, divide into eight portions, roll into balls and press them to about 3‑4 mm thick, forming roughly 10 cm circles. Place an apricot on top of each circle and cover with dough. Seal the seams well and smooth with wet fingers.

2. 2.

   Simmer the dumplings in lightly salted water for about 10–15 minutes until cooked through. While they boil, whisk the fresh cheese with lemon juice and rosehip pulp until smooth. Finely grind the poppy seeds, brown the butter in a small pot, add the poppy seeds, set aside. Distribute the sauce over four plates, lift the dumplings from the water with a spoon, drain, place into the sauce and garnish with poppy‑butter and mint.

3. 3.

   Serve hot and enjoy!