Fruit Dumplings is that king of dish you have to prepare fresh as it will loose its soft and fluffy consistency once it cooled down. With some prep work however it can be a very fast to cook dish during the week. And with one extra step every fruit can be used as filling.

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Ingredients

Dumplings

• 250g curd cheese (20% fat)
• 1 egg
• 25g bread crumb (ca. 3 heaped tbsp)
• 30g wheat semolina (ca. 3 tbsp)
• 10g vanilla sugar (ca. 1 tbsp)
• pinch of salt
• strawberries

Crust

• 50g butter
• 200g bread crumb
• 25g sugar
• 1/2tsp of cinnamon

Instructions

Crust

Melt the butter in a pan. Once it stops bubbling (but is not brown yet!) add the bread crumb. Let the pan heat up under constant (!!!) stirring until the crumbs get brownish before adding the sugar. Remove the pan from the stove once the crumbs are golden brown. Do not stop stirring (especially with a good heavy pan that keeps the heat up).

Note: key here is that you do this step onec and place the left overs in a closed container in the fridge (after they fully cooled down). Next time you make the dumplings, this step can be omitted, which makes them really easy and fast to prepare.

Fillings

For the fillings you have multiple options. If they are in season, use strawberries, plums or apricots. If they are not in season you can use their frozzen counterparts. Note however that depending on the size you have to let them thawn a bit.

For strawberries preparing the dumplings 15 minutes earlier (with fully frozzen dumplingr) work very well. If you let them rest for too long however they will thawn and liquid will flow out of the dumpling destroying it before cooking.

The best way to prepare fillings all year long is to freezen fruit smoothies in ice cube form. Use the cubes directly from the freezer to form the dumplings. Cook them directly without rest for an awesome result.

The thicker and cremier the smoothy was, the more delicious the result. Peronally mango mouse ice cubes blew me away. I tried strawberry smoothy too, but it did not have the same intensity due to the higher water content. Maybe giving i a short boil before freezing them would intensiv that.

Dumplings

Mix all ingredients for the dumplings together (except the fruits of course) and let it rest for 1h in the fridge. The rest is optional but it will make forming the dumplings easier.

I often make double batch of dough, form the amount of dumplings that I want to eat and keep the other dough in the fridge (up to two days). This way I have very little work to do the next day and the next fresh batch of dumplinds.

Wet your hands and get some dough in one hand and press the fruit or fruit cube in with the other. Fully cover the filling with the dough and start rolling the dumpling in your hands. Once satisfied, roll the dumpling in flour and set it aside during forming the other ones.

Preheat water close to boiling. Note that the water should not boil when you put the dumplings in as this might rip them apart. Once the dumplings are in, twist the pot in fast alternating clock and counter clockwise motions so the dumplings don’t stick to the bottom for a few times during the first minutes. Note that stirring them with a spoon might also rip them open. Cover the pot and let them cook close below boiling temperature. Depending on the size of your dumplings, they should be done in about 10 to 15 minutes.

With ice cubes usually 12 minutes works great.

Once they are done, get them out one by one and place them in the sweetened bread crumbs. Try to not get a lot of water into the crumbs during that step.