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Remembering Our Danube Swabian Ancestors

Plum and Apricot Dumplings

by Noelle Giesse, 21 Nov 2005

My mother-in-law taught me to make Plum & Apricot Dumplings with a cheese dough.

  • 1 package of Farmers Cheese (7.5 oz/213g)

  • 1/4 pound butter, softened

  • 1 large egg, beaten

  • 1-2 cups flour

  • Plums or apricots

Combine the ingredients by hand to form the dough.  The amount of flour will depend on the weather, you don't want the dough too sticky.  Let rest in the fridge for about 15 minutes. 

Make sure the fruit is at room temperature so the dough sticks (cold fruit will 'sweat' as it warms up and the dough won't stick).  I don't take the pit out of the fruit but prefer to put sugar on top after cooking if the fruit is too sour. 

Form the dough into a small ball, flatten into a circle and press around the fruit.  This will make about 12-14 dumplings.  Oma even showed me to take the remaining scraps of dough and puts semi-sweet chocolate chips in them to make a few tiny dumplings.

Cook in a pot of boiling water until they float to the top.  I always remove them with a slotted spoon rather than drain in a colander so they don't fall apart. 

Follow with a roll in buttered bread crumbs and a sprinkle of powdered sugar.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 21 Nov 2005]



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