Steps
- Mix 250g of dry farmer's cheese, 1 large egg, 45g of coarse wheat farina, 15g of fine dry breadcrumbs, 45g of all-purpose flour, half of 2 tablespoons of sugar, and ¼ teaspoon of fine salt.
- Cover and refrigerate for at least 30 minutes, until firm.
- Wash and dry 8 small ripe apricots. Remove the pits, opening each fruit only enough to insert one of 8 sugar cubes.
- Divide the dough into 8 portions on a floured surface. Flatten, wrap each tightly around an apricot, and seal without trapping air.
- Lower into gently simmering water and cook for about 15 minutes, until the dough is cooked and the dumplings float.
- Meanwhile, melt 20g of unsalted butter in a skillet. Add 60g of fine dry breadcrumbs and the remaining sugar; stir over medium heat until golden. Lift out the dumplings, drain, and roll in the crumbs.