Recipe. Apricot dumplings
From the mid-19th century onwards, the first plum and apricot dumplings made from potato, curd cheese or choux pastry began to appear in local cookbooks.
Apricot dumplings are a traditional dessert in Bohemian-Austrian cuisine, in which apricots are wrapped in potato, quark or choux pastry, shaped into small dumplings and boiled in simmering water. The dumplings are rolled in browned breadcrumbs and served dusted with icing sugar. Apricot dumplings are suitable both as a sweet main course and as a dessert.
Ingredients and method
For 4 people, you will need the following ingredients:
• 250 dag quark
• 2 tbsp semolina
• 2 tbsp breadcrumbs
• 1 egg, salt
• a little butter,
• 8–10 apricots
Here’s how to make the apricot dumplings:
Mix all the ingredients together to form a dough and leave to rest in the fridge. Shape into dumplings and simmer gently in salted water for about 10 minutes, then drain and sprinkle with toasted breadcrumbs mixed with sugar and cinnamon, or roll them in the mixture.
