Apricot Dumplings

How to prepare apricot dumplings

1. Cream the butter with sugar until it softens. Add the semolina and cottage cheese and knead by hand until smooth. Add the vanilla extract, egg yolk and mix again until smooth. Finally, incorporate the flour, you will get a dough that can easily be shaped into a ball. Refrigerate the dough while you do the rest of the preparations.
2. Put a large pot full of water on the heat and bring to a boil. When it boils, reduce the heat to low, so the water stays hot.
3. In a wide pan, melt the butter, add the breadcrumbs and poppy seeds and fry over medium heat, stirring constantly until the breadcrumbs are lightly toasted, about 2-3 minutes. Add the sugar and cinnamon and turn off the heat.
4. Cut the apricots in half halfway through and remove the pit. In its place, put 1/2 teaspoon of brown sugar (I used molasses, unrefined brown sugar).
5. Flour the work surface lightly and flour your hands too. Cut the dough into 3 equal pieces, then in 2, and each piece again in 2. You will get 12 pieces of dough.
7. Shape balls from each piece of dough. Flour your hands if necessary.
8. Place a bag on the ball and press with the bottom of a glass to form a disc. Remove the bag from the disc. Place an apricot in the center, lift the edges and close the dough around the apricot. Roll between your palms to make a ball.
9. When you've shaped all the dumplings, place them in the hot (but not boiling) water and let them cook until they rise to the surface, about 5 minutes. Be careful, the balls can easily stick to the bottom, so gently shake the pot from time to time.
10. Remove the balls (2-3 at a time) with a slotted spoon and toss them in the breadcrumbs. Shake the pan with back and forth movements so the balls roll and get covered in breadcrumbs. Serve warm or cold.
    * The sugar you put in the center of the dumplings becomes a syrup, so be careful when eating not to get messy.

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