I was afraid that I miss this year again the possibility to share with you the apricot-quark-dumpling recipe. The first time I tried this recipe last year. When I wanted to publish it the apricot season was already over. So I had to wait another year. Then the apricot season began again and one could buy local apricot again. So I bought half a kilo and made again the dumplings.
I could have used the old pictures but I didn’t like them anymore...and I wanted to prepare the apricot-quark dumplings again...as they taste absolutely delicious. And I managed to publish the recipe in time so you can also try the recipe.
Man nehme/ You need:
250
g quark
1
organic lemon
6-8
apricots
6-8
tsp sugar
25
g soft butter
1
egg yolk
75
g semolina
2
tbsp vanilla sugar
1
pinch of salt
50
g 50 g wheat flour
2-3
tbsp butter
bread
crumbs
icing
sugar
This is how we proceed:
Line a strainer with kitchen paper. Place the quark in it and let it drain for 30 minutes.
Wash the plums, dry, cut in half and remove the seed. Sprinkle with sugar and set aside.
Bring a large pot with water and 1 tsp salt to boil.
Wash lemon with hot water, wipe dry, peel zest finely and squeeze one of the halves.
Mix quark with 25 g butter, egg yolk, semolina, vanilla sugar, 1 pinch of salt and lemon zest.
Add 50 g flour and knead until you get thick dough. If the dough is very sticky then add some more flour (be cautious because the more flour you add, the more solid the dumplings get).
Take approximately 1-2 tablespoons of dough and wrap the apricot in it. Your hands should be dusted with flour.
Give in boiling salted water (not all at once). When they come to the surface (which takes between 10 to 12 minutes) they are ready. Remove the dumplings with a slotted spoon, and let them drain.
Heat butter in a pan and fry the breadcrumbs until golden-brown. Remove pan from the heat and add 1 tbsp of icing sugar and stir well. Roll the dumplings in the breadcrumbs.
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