Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Butter For plum dumplings:
1 pn Salt 3 tb Finely ground poppy seeds
Zest of 1/2 lemon, grated -(you can use mortar and
1 Whole egg -pestle)
1 Egg yolk 1 tb Powdered sugar
3 c Farmer cheese For apricot dumplings:
3 tb Sour cream 3 tb Farmer cheese
1 tb Powdered sugar 1 tb Powdered sugar
1 1/2 c Cake flour For Strawberry dumplings:
12 Plums (OR 12 apricots, OR 18 5 tb Toasted plain bread crumbs
-large strawberries) 1 tb Powdered sugar
24 Cubes sugar (optional)

1. In a bowl, combine the butter, salt, and lemon zest. Whip until
fluffy. Add the whole egg, and egg yolk, and continue to beat to
blend. Beat in the farmer cheese, sour cream, and powdered sugar.
Add the flour slowly and beat until smooth. Allow the dough to rest
for 30 minutes at room temperature.

2. Cut the plums or apricots in half and remove the pits, if
necessary. If the fruit isn't sweet, place 1 cube of sugar in the
hollow of each half.

3. On a marble pastry board, roll out dough 1/2 inch thick. Using a
pastry wheel, cut the dough into a grid of 5-inch squares. If you're
using strawberries, make 18 (3-inch) squares.

4. Place a piece of fruit, cut side down, on each circle of dough
and pull the pastry up around the fruit. Seal by pinching the pastry
together.

The dumplings can be prepared up to 3 hours ahead to this point.
Refrigerate until ready to boil.

5. Bring 2 quarts of salted water to a boil. Add 8 dumplings and
simmer until they rise to the top, approximately 15 minutes. Remove
with a slotted spoon. Keep warm on a covered plate. Repeat with the
remaining dumplings.

6. To serve: Plum dumplings: Sprinkle with poppy seeds and powdered
sugar

Apricot dumplings: Sprinkle with farmer cheese, pressed through a
sieve, and the powdered sugar

Strawberry dumplings: Roll in the toasted plain bread crumbs and
sprinkle with the powdered sugar.

((Note: My mother used to make these with whole pitted apricots and
whole pitted plums, always with a sugar cube in the center, and
always rolling the finished product in the toasted bread crumbs, and
the sprinkling the dumplings with sugar. Karin))

From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and
Andreas Kisler, ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted
by: Karin Brewer, Cooking Echo, 7/92

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