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Cooking
Perfect Apricot Dumplings with Curd Cheese Dough
· 4 servings
Making the dough
Mix the prepared ingredients with the softened butter into a smooth dough that doesn't stick.
Tip
If the dough is sticky, add a little more flour as needed.
Pitting the fruit
Prepare your fruit. Strawberries can be left whole, and for blueberries use a bit more per dumpling. Remove the pits from any stone fruit.
Shaping the dough
Pinch off pieces of dough and flatten each one into a small round in the palm of your hand.
Adding the fruit
Place the fruit in the centre, close the dumpling around it, seal it well, and roll it into a nice round shape.
Preparing the dumplings
Shape the whole batch of dumplings this way. From this amount of ingredients you'll get about twenty dumplings, depending on the size of the fruit you use.
Boiling
Boil in a large pot of lightly salted water for 5–8 minutes (depending on size). Let the cooked dumplings drain.
Serving
Serve with whatever you like best. Today we went with poppy seeds, sugar and melted butter.