Apricot Dumplings

Apricot Dumplings Recipe

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Mikekey *


Leave apricots whole, just cut a slit to remove pit.


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1 Hr
20 Min
Stove Top


  • 2 oz
    butter, room temperature
  • 1/2 tsp
    vanilla extract
  • 1/2 tsp
  • 1 pinch
  • 1
  • 10 1/2 oz
    farmer's cheese
  • 7 oz
    all purpose flour
  • 10 small
    fresh apricots
  • 10
    sugar cubes

  • 3 1/2 oz
    bread crumbs
  • 3 1/2 oz
  • ·
    ground cinnamon
  • ·
    confectioners' sugar

How to Make Apricot Dumplings


  1. Mix the softened butter with the vanilla, sugar and a small pinch of salt until creamed.
  2. Mix in the egg with the farmers cheese and flour and work into a malleable dough. Form into a ball, cover in saran wrap and leave in a cool place to rest for 30 minutes.
  3. Remove the pits from the apricots and place a sugar cube into the center of each apricot.
  4. On a floured work surface shape the dough into a roll of 2 1/2 inch thick. Cut off 10 slices and gently press these flat between the hands. Place an apricot into each of the flattened pieces of dough, shape the dough around apricot and seal well. Apply some flour to your hands, form dumplings and place on a floured board.
  5. Bring a large pot of slightly-salted water to a boil, reduce the heat, place the apricot dumplings into the water and allow to simmer gently for 10–13 minutes. Stir carefully from time to time to prevent the dumplings from sticking together.
  6. NOTE: To ensure that the dough does not crumble while cooking, it is advisable to cook a test dumpling before filling with the fruit. If necessary, adjust the dough mix by adding more flour if too soft, or by adding butter if too firm.
  7. For the garnish: melt the butter in a pan. Add the breadcrumbs, flavor with cinnamon and fry until golden brown. Stir in powdered sugar at the end.
  8. Carefully remove the cooked dumplings and roll in the sugared breadcrumbs. Arrange and dust with powdered sugar.

Printable Recipe Card

About Apricot Dumplings

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: German

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