Preparing the apricots
Carve the apricots with a knife
Apricot dumplings
8
apricots
8 pieces of
lump sugar
250g
curd cheese
1
egg
60g
flour
60g
semolina
20g
margarine
1 teaspoon
of salt
6 tablespoons of
breadcrumbs
2 tablespoons of
butter or margarine
icing sugar
100g
1 piece
energy
455 kJ
886 kJ
108 kcal
211 kcal
fat
2.7 g
5.3 g
saturated_fat
1.2 g
2.4 g
carbs
15 g
30 g
sugars
7.3 g
14 g
protein
4.3 g
8.5 g
salt
0.2 g
0.5 g
Apricot dumplings
description & times
A heavenly temptation are fruit dumplings in every variation. The best-known are the apricot dumplings. They have a great tradition in the Viennese kitchen and are among the pastry-classics. This recipe is made of curd and is served with tenderly roasted golden-yellowbreadcrumbs. They are also suitable for stock attitude. The raw apricot dumplings are individually placed on a plate or plate and pre-frozen. They can be completely frozen and packed individually in freezing bags.
Removing the kernel
Remove the kernels from the apricots
Stuffing the apricot
Fill the apricot with a teaspoon of sugar or put in one piece of lump sugar.
Mixing the ingredients
Mix the curd cheese, margarine and egg with a mixer.
Adding semolina
Add the semolina. Season with salt.
Adding the flour
Let the mixture rest for some minutes, then add the flour.
Setting up a dough
Mix thoroughly.
Finishing the dough
Knead the ingredients on the work surface to a regular dough. If it turns out too soft, add a little flour.
Heating up water
Pour water into a pot and add salt. Heat it up until it's boiling.
Forming the dough
Form the dough into a roll.
Cutting off pieces
Cut the dough into equal sized pieces.
Sprinkle flour on hands
Sprinkle flour on your hands. Lay a piece of dough into the palm of your hand.
Adding apricots
Press an apricot into the dough.
Sealing the dumplings
Seal the dough with your finger tips carefully.
Checking
Make sure that the dough is completely sealed or otherwise the dumplings will open during the cooking process.
Forming dumplings
Form a dumpling by rolling the dough between the palms of your hands.
Boiling
Lay the dumplings into the boiling water.
Letting simmer
Reduce the temperature. Cover the pot. Let them simmer for eight to ten minutes.
Put a cooking spoon between the lid and the pot. The water won't boil over so easily.
Frying breadcrumbs
During the cooking time of the dumplings :
Heat oil in a pan. Add the breadcrumbs, reduce the temperature and stir them constantly until they are golden-brown. Vary with the temperature because breadcrumbs can be burt easily.
Strain the dumplings
The dumplings are ready once they start floating on the top of the water. Take them out using a ladle or strainer.
Covering the dumplings
Coat the dumplings in breadcrumbs until they completely covered and sprinkle icing sugar on top before serving.
Preparation for freezing
To keep some dumplings for the winter, lay them on a floured tray and put it in the freezer. After a couple of hours, the dumplings should be frozen. Now they can be put into separate bags and left in the freezer.
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