Food Network: Austrian Apricot Dumplings: Marillenknodel

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Austrian Apricot Dumplings: Marillenknodel
Recipe courtesy Tyler Florence

Ingredients
Dumplings:
1/2 pound fresh curd cheese, such as topfen, quark, or pot cheese
1 large egg
1 tablespoon sugar
Pinch salt
11/2 cups sifted all-purpose flour
1 tablespoon melted butter
12 whole fresh apricots
12 sugar cubes

Coating:

2 tablespoons unsalted butter
3/4 cup fresh bread crumbs, dried out
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Sauce:
1 cup sour cream
1/4 cup light brown sugar
1/2 lemon, juiced
Confectioners' sugar, for dusting, if desired

Instructions
Place the cheese in some cheesecloth or several layers
of paper towels and let it drain for 5 to 10 minutes, pressing gently, to remove

excess moisture.

With a mixer, beat the cheese until smooth. Add the egg and continue to beat until
incorporated. Sprinkle in the sugar and salt, and then gradually add the flour;
continue to mix until a dough begins to form. Add the melted butter and mix just
until the dough holds together when patted with your hands, it will look pretty
wet. Wrap the dough in plastic and refrigerate for several hours or up to
overnight, the dough will stiffen as it chills.

Using a knife, make a slit down the seam of the apricot and carefully pull out the
pit, keeping the fruit in tact. Stick a sugar cube inside the apricot where the
pit was and squeeze the apricot back together to close it up tightly. The sugar
cube melts inside the apricot when you cook it.

Bring a large pot of water to a boil. Lightly flour a rolling pin and work
surface. Roll the dough out into a thin circle and cut out 12 circles with a
4-inch ring cutter. Place an apricot in the center of the dough and carefully
bring the edges together to completely enclose the fruit and form a dumpling; make
sure there are not any tears or holes in the dough. Working in batches, gently
lower the dumplings into the simmering water; they should not be touching or
crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of
the pot and then rise to the surface. Carefully remove the dumplings from the
water with a strainer.

In a large nonstick skillet, melt the butter over medium heat. Add the bread
crumbs, sugar, and cinnamon, cook and stir for a couple of minutes until the bread
crumbs are toasty and golden. Lay the bread crumbs out on a sheet pan or plate and
roll the apricot dumplings in the browned crumbs to coat evenly.

In a small bowl, mix the sour cream, brown sugar, and lemon juice together. Serve
the apricot dumplings with the sweet-sour cream sauce on the side and a dusting of
confectioners' sugar if desired.