Viennese Apricot Dumplings
|Farmer cheese||7 1⁄2 Ounce (1 Package)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Firm ripe apricots||10 Medium|
1. With back of spoon, press farmer cheese through strainer into large bowl. Add flour,egg, 2 tablespoons melted butter or margarine and 1/4 teaspoon salt; mix with wooden spoon to form a soft dough. Wrap dough in plastic wrap and refrigerate until firm enough to handle, at least 3 hours or overnight.
2. About 1 1/2 hours before serving, in small bowl, mix brown sugar and cinnamon; set aside. Cut short slit along seam of each apricot; open slightly to remove pit. Place 1 sugar tablet in cavity; reclose apricot.
3. Divide dough evenly into 10 pieces. With floured hands, on lightly floured surface, pat 1 piece of dough into a 5-inch round. Wrap dough around 1 apricot, pinching edges of dough to completely enclose apricot and seal edges. Set dumpling aside on floured surface; cover with plastic wrap to prevent dough from drying out. Repeat to make 9 more dumplings, reserving remaining brown-sugar-and-cin-namon sugar mixture for sprinkling over cooked dumplings later.
4. Fill 8-quart saucepot or Dutch oven three-fourths full with water. Add 1 tablespoon salt; over high heat, heat to boiling. Carefully drop dumplings into boiling water. When dumplings rise to surface and float, cover saucepot and cook 10 minutes.
5. Meanwhile, in 1-quart saucepan over low heat, heat 1/2 cup butter or margarine (1 stick) until melted. Remove saucepan from heat.
6. With slotted spoon, remove cooked dumplings from water; drain dumplings (still held in slotted spoon) on paper towels; place in warm deep platter. Pour melted butter over dumplings. Sprinkle remaining brown-sugar mixture over dumplings.