Müller-Thurgau feinherb

Ingredients

• 500 gLow-fat quark (well drained)
• 100 gButter (room temperature)
• 1 pieceEgg (size M)
• 1 pieceEgg yolk
• 250 gAll-purpose flour
• 50 gDurum wheat semolina
• 1 pinchSalt
• 10 piecesSmall apricots
• 10 piecesSugar cubes
• 150 gBreadcrumbs
• 100 gButter (for the breadcrumbs)
• 50 gCaster sugar
• 0,5 tspCinnamon
• 20 gPowdered sugar for dusting

Preparation

1. 1Press the quark firmly in a clean kitchen towel to remove excess moisture.
2. 2Beat the room-temperature butter with the egg and egg yolk in a bowl until fluffy.
3. 3Add the quark, flour, semolina, and a pinch of salt, and quickly knead everything into a smooth dough.
4. 4Let the covered dough rest in the refrigerator for at least 30 minutes.
5. 5Meanwhile, wash the apricots, carefully remove the pits, and press a sugar cube into each fruit where the pit was.
6. 6Divide the chilled dough into 10 equal pieces on a floured work surface.
7. 7Flatten each piece of dough, place an apricot in the center, and wrap the dough evenly around the fruit.
8. 8Roll the dumplings into balls with floured hands, ensuring there are no cracks in the dough casing.
9. 9Bring a large pot of lightly salted water to a simmer and carefully slide the dumplings in.
10. 10Let the dumplings gently poach for about 12 to 15 minutes (do not boil!) until they float to the surface.
11. 11In the meantime, melt the butter in a pan and toast the breadcrumbs with the sugar and cinnamon until golden brown.
12. 12Remove the cooked dumplings from the water with a slotted spoon, let them drain briefly, and roll them directly in the buttered breadcrumbs.
13. 13Arrange on plates immediately and serve generously dusted with powdered sugar.