Fruit Dumplings From Curd Dough

For the fruit dumplings, mix the butter and curd very well and incorporate the whole egg with the salt. Then fold in the flour and knead best by hand to a smooth dough.

Wash the apricots, remove the seeds and sugar the inside. Cut off a small piece of the dough and press it into a slice the size of the palm of your hand. Cover the apricot with it.

The dough must be well sealed. Boil plenty of water in a pot. Turn the raw dumplings briefly in flour before cooking and place in the boiling water.

Simmer for about 12 minutes until the dumplings float. In the meantime, melt the 2 tbsp butter in a pan and stir in the breadcrumbs with a little sugar.

Over medium heat, stirring constantly, toast the breadcrumbs. When the breadcrumbs are well browned, remove the pan from the heat. Roll the finished dumplings in the finished breadcrumbs, add sugar and serve warm.

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