Andrea Vincent
Apricot Dumplings
Dough:
1/4 cup unsalted butter, softened 50 mL
7 oz dry-pressed cottage cheese 200 g
(about 1 cup/250 mL crumbled)
Pinch salt Pinch
2 eggs 2
2 cups all-purpose flour 500 mL
Filling:
16 small hard apricots 16
16 granulated sugar cubes 16
Coating:
3/4 cup butter 175 mL
2 tbsp granulated sugar 30 mL
1/2 cup dry bread crumbs 125 mL
Icing sugar and ground cinnamon
Dough: In large bowl, with wooden spoon, mash together butter, cottage cheese, salt and eggs. Stir in flour to make soft dough. Turn out onto floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 30 minutes or until chilled.
Filling: Wash apricots. Cut a slit along one side of apricots and pop out pit. Place a sugar cube inside each apricot and pinch closed.
Assembly: Cut dough into 4 equal portions. Roll each out to a circle 1/8-inch (3 mm) thick; cut into 4 quarters. Place an apricot in the centre of one piece of dough; wrap dough around apricot, pinching edges to seal. Repeat with remaining dough and apricots.
In large pot of boiling water, cook dumplings, in batches, for about 10 minutes or until dough is cooked. Remove with a slotted spoon.
Meanwhile, in large deep skillet, melt butter over medium heat. Stir in sugar and bread crumbs. Add hot cooked dumplings to skillet and roll in crumb mixture to coat. Transfer to serving plate and dust with icing sugar and cinnamon. Serve hot. Makes 16 dumplings.
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