Viennese Apricot Dumplings

dessert

Viennese Apricot Dumplings — front of the card
front
Viennese Apricot Dumplings — back of the card
back

40 min active · 55 min total · 12 dumplings (times estimated)

Ingredients

  • 8 oz. package farmer cheese
  • ½ cup butter, divided (¼ cup for dough, ¼ cup for crumbs)
  • 1 egg
  • 1 cup flour (fork-stirred to aerate before measuring)
  • 12 medium fresh apricots, unpeeled and pitted but left whole
  • 12 small sugar cubes
  • 1 tablespoon salt
  • ½ cup fine dry bread crumbs
  • Superfine granulated sugar, for serving

Steps

  1. In a small bowl, beat the farmer cheese well with an electric mixer. Beat in ¼ cup butter, then the egg.
  2. Switch to low speed and blend in the flour. Form the dough into a ball.
  3. On a floured pastry cloth, using a stocking-covered rolling pin, roll the dough into a 16" × 12" rectangle. Cut into twelve 4" squares.
  4. Insert a sugar cube into the cavity of each pitted apricot. Place one apricot in the center of each dough square. Fold the dough up around the apricot and pinch the edges together. With the palms of your hands, roll each dumpling into a smooth ball.
  5. Fill a 5–6 quart saucepot three-quarters full of water. Add the salt and bring to a boil. Add the dumplings (they will sink to the bottom). Boil until cooked through and all dumplings have risen to the top, about 10 minutes. Remove with a slotted spoon and keep warm.
  6. In a large skillet, melt the remaining ¼ cup butter. Add the bread crumbs and fry, stirring often, until lightly browned. Add the dumplings and turn gently to coat with the crumbs.
  7. Remove and sprinkle generously with superfine granulated sugar. Serve immediately.