Marillenknödel, apricot dumplings

Ingredients

• 250 g of drained fromage blanc (Topfen or quark)
• 1 egg
• 3 to 4 tablespoons of fine semolina
• salt
• At least 5 tablespoons of flour
• 10 small apricots
• 10 pieces of sugar
• 70 g of butter
• 200 g of breadcrumbs
• 5 tablespoons of sugar
• cinnamon
• powdered sugar

Combine the ricotta cheese and egg, then add the semolina and a pinch of salt.

Let the semolina rest for 20 minutes, then add just enough flour to create a smooth, non-sticky dough. Let it rest for another 10 minutes.

Cut the apricots in half, remove the pit, replace it with a piece of sugar, and then close them back up.

Bring a large saucepan of salted water to a boil.

Divide the dough into 10 flat discs, using floured hands. Wrap each apricot in a disc and roll it between your hands to form a smooth, round ball, without any holes.

Gently place the meatballs in the water. Once the water returns to a boil, reduce the heat and simmer until the meatballs float to the surface, then cover and let them cook for another 4 minutes.

While you’re doing that, melt the butter in a frying pan and toast the breadcrumbs with the sugar and a little cinnamon.

Drain the meatballs and roll them in breadcrumbs.

Serve with the remaining bread crumbs, generously sprinkled with powdered sugar.