Red Currant Bakery

Instructions

Make the dough

Stir the melted butter, sugar, and vanilla extract together in a bowl.

Add in the flour and cream of wheat and stir together until crumbly.

Stir in the greek yogurt or quark with a fork until fully mixed and no longer sticking to the sides of the bowl.

Cover the bowl and set aside for 20 minutes.

Make the breadcrumb topping

While you wait for the dough, add the breadcrumbs and butter into a medium/large pan.

Heat over medium heat, stirring frequently. Cook until the breadcrumbs are lightly toasted and become a golden brown color.

Pour the toasted bread crumbs into a shallow large bowl or plate and set aside for later.

Make the dumplings

In a large pot add in at least 5" deep of water and 2 tablespoons of salt. Bring the water to a boil over high heat.

Prep the apricots by using the end of a spoon to push the pit out of the center, from the top of the apricot to the bottom. This will ensure that the pit comes out but the apricot remains intact.

Dump the rested dough out onto a lightly floured surface. Sprinkle with more flour and shape into a thick log.

Divide the dough into 3 equal portions. Pat each portion into a 4"-5" round disk.

Stand one apricot up in the center of each disk. Then, fill the center cavity of the apricot with 1-2 teaspoons of the cinnamon sugar mixture.

Bring the dough up and around the apricot and pinch it closed at the top.

With well floured hands, roll each dumpling around in your hands to even out the dough.

Cook the dumplings

Once the water has come to a boil, turn the heat down to medium.

Using a slotted spoon, gently lower each dumpling into the water. Leave a few inches of space between each dumpling.

Carefully stir the dumplings around every few minutes to ensure they don't stick to the bottom of the pot.

Cook the dumplings in the water for 15 minutes. The water should be steaming but not boiling.

Finishing Touches

When the timer goes off, use a slotted spoon to remove the dumplings and place them, one at a time, into the toasted bread crumbs.

Either roll the dumplings in the mixture to coat them, or pat the topping onto each dumpling.

Serve warm with a dusting of powdered sugar and a drizzle of vanille soße.