Austrian Apricot Dumplings (Marillenknödel)

Instructions

Stir the curd cheese and egg together in a wide bowl, then add the semolina and a pinch of salt. Let the mixture sit for about 20 minutes so the semolina can soak up moisture.

Work in just enough all-purpose flour to make a smooth dough that no longer sticks to your hands, since a sticky dough will not hold a neat shape. Rest the dough for another 10 minutes.

While it rests, halve the apricots and remove the pits. Put a sugar cube in each cavity and press the halves back together. Bring a large pot of salted water to a boil.

Divide the dough into 10 equal pieces and flatten each into a round disk, flouring your hands as needed. Wrap a disk around each apricot and roll it between your palms until it is round, with no holes or thin spots in the dough.

Lower the dumplings carefully into the boiling water. The boil will stop briefly, so wait for it to return, then turn the heat down and simmer gently until the dumplings float to the surface. Cover the pot and cook about 4 minutes more, during which they swell in size.

Meanwhile, melt the butter in a pan and add the bread crumbs, the sugar and a little cinnamon. Fry, stirring, until the crumbs are light brown.

Lift the dumplings out of the water and drain them. Roll each one in the toasted crumbs until fully coated.

Serve the dumplings with the leftover crumbs on the side and a generous dusting of powdered sugar over the top.