Farmer’s Cheese Dumplings with Stewed Apricots
Plump dumplings are filled with rum-laced cheese filling and rolled in buttered crumbs. They are served with a simple apricot compote. There are many variations on the theme of sweet cheese pancakes, dumplings, and quenelles in Austria, usually accompanied by spiced poached fruit which varies by the season. Helmut Lengauer’s special version for the Hotel Sacher is both filled and coated.
- Farmer’s Cheese - 1 pound (alt. ricotta, cottage cheese)
- Unsalted Butter - 5 tablespoons
- Egg - 1
- Pinch of salt
- Vanilla Sugar - 1/2 tablespoon
- Juice of 1/2 lemon
- Flour - 1 cup
- Farmer’s Cheese - 1 pound (alt. ricotta, cottage cheese))
- Confectioner’s Sugar - 1/3 cups
- Cornstarch - 2 teaspoons
- Vanilla Sugar - 2 teaspoons
- Raisins - 1/4 cup
- Rum - 2 teaspoons
- Juice of 1/2 lemon
- Egg yolks - 2
- Buttered Crumbs
- Unsalted Butter - 10 tablespoons (1 stick plus 2 tablespoons)
- Bread Crumbs - 1 cup, fine
- Apricots - 1, halved, peeled and pitted
- Sugar - 1 cup
- Egg wash - 1 egg, mixed with 1 tablespoon cool water
- Confectioner’s sugar for sprinkling
To make the dumplings: In a large mixing bowl, combine the cheese, butter, egg, salt, sugar, and lemon juice. Mix thoroughly. Add the flour a third at a time until a smooth dough forms. Combine into a ball and cover with a large bowl or with plastic wrap; let rest for 1 hour.
To prepare the filling: In a large mixing bowl, combine the cheese, confectioner’s sugar, cornstarch, vanilla sugar, raisins, rum, and lemon juice. Add the egg yolks and mix.
To prepare the buttered crumbs: Melt the butter in a small pan over medium heat. Add the bread crumbs and stir until combined. Spread in a flat pan and set aside.
To prepare the apricots: Put the apricots in a pot and stir in the sugar. Cover and place over medium heat; let stew for 10 to 15 minutes, until they begin to break up. Remove from heat and set aside.
To assemble the dumplings: Roll out the dough 1/4-inch thick or less on a floured surface. Cut twelve 4-inch discs from the dough. Spoon the filling onto one half of each piece of dough, leaving a small rim. Brush the other half with egg wash, then fold the dough over and press the edges together. Trim the edges with a slightly smaller fluted cutter or a knife.
Bring a large pot of lightly salted water to a low simmer. Slip the stuffed dumplings into the water and simmer 10 to 15 minutes. Remove with a skimmer or slotted spoon and place in the buttered crumbs, turning to coat on all sides.
To serve: Fan 3 dumplings on each serving plate. Scatter a little of the leftover crumbs over the dumplings and dust the dumplings with confectioner’s sugar. Spoon stewed apricots beside the dumplings.