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Apricot quark dumplings with toasted breadcrumbs
Whole apricots wrapped in quark dough, boiled and coated in buttery toasted breadcrumbs and sugar. A sweet summer lunch that serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 25 min
- Total time
- 55 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Apricot dumplings made with quark, a fresh farmer's cheese, are a summer classic: wrap a whole apricot in a tender dough of quark, egg, and flour, then boil the dumplings in water. Serve them coated in breadcrumbs toasted in butter and sprinkled with sugar.
Ingredients
Dough
Filling
Topping
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Instructions
Tip: tap a step to mark it as done.
Make the dough
10 minMix the quark with the egg, salt, and semolina. Add the flour and work into a soft dough. Let rest for 10 minutes.
Prepare the apricots
5 minWash the apricots and cut a slit in the side of each one. Remove the pit and replace it with a sugar cube.
Shape the dumplings
15 minDivide the dough into 12 pieces. Flatten each piece in your palm, wrap it around an apricot, and shape into a ball with no cracks.
Boil and coat
20 minCook the dumplings in gently boiling salted water for 10 minutes after they float to the surface. Toast the breadcrumbs in the butter until golden, stir in the sugar, and roll the cooked dumplings in the mixture to coat.
Tip: Choose smaller, ripe apricots so they cook through at the same time as the dough. Large, firm apricots will stay raw in the center.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 698 kcal
- Protein
- 29 g
- Carbohydrates
- 98 g
- of which sugars
- 35 g
- Fat
- 21 g
- of which saturates
- 12 g
- Fiber
- 4.5 g
- Salt
- 1.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tvarohové knedle s marhuľami a opraženou strúhankou
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