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Apricot Dumplings

By Caroline Cummins, from the Culinate Kitchen collection

Serves	6 to 8
Total Time	1½ hours

Introduction

Make this classic Central European dessert when summer’s apricots are at their ripest, and serve with a glass of Riesling.

Ingredients

	8 to 14	ripe apricots, depending on size
	2	eggs, beaten
	2	cups (16 ounces) ricotta
	1	cup Cream of Wheat or farina (see Note)
	½	cup flour
	~	Pinch of salt
	1	cup finely ground breadcrumbs
	4 to 6	Tbsp. butter, plus extra as needed
	~	Confectioner’s sugar, for dusting

Steps

In a bowl, mix together the eggs, ricotta, cereal, flour, and salt into a thick, wet dough. Let sit for 30 minutes.
Bring a large pot of water to a boil. Pinch off a piece of the dough and roll it around an apricot; be sure the dough is completely sealed around the apricot. When the water is boiling and all the apricots are wrapped in dough, drop the apricots into the water. When they float (about 5 minutes’ cooking time), scoop them out with a skimmer. Place on paper towels and let cool briefly, then roll them in the breadcrumbs.
In a large saucepan, melt the butter until it foams. Working in batches, add the dumplings and sauté until golden brown, then remove them from the pan. Add more butter as needed to give the dumplings an evenly golden coating.
If you wish, roll the dumplings again in fresh breadcrumbs; otherwise, serve the dumplings hot, dusted with about a tablespoon each of confectioner’s sugar.

Notes

You can use instant or quick-cooking cereal, but it makes for a much wetter, gloppier dough that’s significantly harder to work with.

This content is from the Culinate Kitchen collection.

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There are 4 comments on this item

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1. by anonymous on Aug 6, 2008 at 5:02 PM PDT

Are you suppose to pit the apricots? Thanks.

M.E.

2. by anonymous on Aug 7, 2008 at 11:46 AM PDT

i have seen a recipe similar to this and yes, you’re supposed to pit it, but keep it as intact as you can, cause you can insert some brown sugar or a regular sugar cube or something comparable (maybe even a little of the unused ricotta? anything’ll work, i guess...) into the cavity where the pit used to be...it makes for a nice addition, just be careful to let them cool a bit so you don’t get a mouthful of molten sugar.

3. by anonymous on Aug 7, 2008 at 11:49 AM PDT

also...the name of this dumpling is Marillenknodel, so you can look for other variations.

4. by Caroline Cummins on Aug 7, 2008 at 12:20 PM PDT

The way my friend taught me to make them, you don’t pit the apricots at all. You just eat around them -- easy enough to do when the apricot flesh is soft from being cooked and just falls away from the pits.

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