Apricot filled Curd Dumplings

Rolled in ground poppy seeds and icing sugar with a bit of melted butter. In Austria you would call them Topfenknödel

That was too long for the title, but it describes the whole dish.

On my way home from work I was going through the Rolo Deck of my inner food storage and "found" some apricots on the way to spoil, a package of curd that was good until today and a bit of everything else. I do not mind, if food goes over the shelf life. I have eyes, nose and a good sense of food to know if I can eat it still. But the apricots in the container looked a bit sad and I had to chuck the bottom ones into the organic waste. The rest got thoroghly washed and went on the chopping board.

I made apricot filled dumplings before. They were coated in potato dough. This curd and flour dough is a lot less manageble  than the other one. Very sticky.

recipe for 6 dumplings:
3 large apricots
250 g curd
120 g flour
30 g semolina duro
1 egg or 4 quail eggs
1 package of Dr.Oetcker vanilla pudding powder
flour for the board
salt
butter
ground poppy seeds
icing sugar
cinnamon

In a bowl mix curd, flour, semolina, vanilla pudding, egg to a soft dough.
Flour your hands and press a 6th of the dough and put one half of an apricot inside. Close it and wait until all are rolled.

In a large pot with salted water bring the dumplings to a boil. Be careful, they should stick to the bottom, just swirl them around. When the dumplings are floating, they need 8 min until they are done.

Drain them and toss them through the poppy seeds. Pour melted butter on top.