Cottage-cheese dumplings filled with Sig and stewed apricots

Ingredients for 4 people
For the cottage cheese dough:
500 g cottage cheese (very dry, drain in a sieve and let dry overnight)
2 small eggs
100 g breadcrumbs
40 g flour
60 g melted butter
40 g sugar
pinch of salt
vanilla

For the filling and the breadcrumbs:
50 g Sig
100 g butter
100 g breadcrumbs
60 g sugar
1 tsp. cinnamon
pinch of salt

For the stewed apricot:
800 g apricots (frozen or fresh, you can also use other fruits like apples)
200 g sugar (can be more or less depending on the sweetness of the apricots)
½ cinnamon stick

Preparation
For the dumpling mixture knead the cottage cheese with all remaining ingredients to a smooth dough. It is important that the cottage cheese is very dry. If necessary, wrap the cottage cheese in a cloth, place it in a sieve and let it drip-dry overnight in the refrigerator. Leave the finished dough to simmer in the refrigerator for at least one hour.

Preheat the oven to 200 degrees (top/bottom heat) for the stewed apricots. Place the apricots (frozen or freshly cut in half) in a deep baking tray and cook in the oven for 15 minutes. Add sugar and half a cinnamon stick and continue baking for 15 minutes. Allow to cool slightly.

For the sugar crumbs heat butter until it starts to foam, add crumbs, sugar, cinnamon and a pinch of salt and stir briefly.

Remove the dough from the fridge and form small balls from it. Shape small dumplings from the cottage cheese mixture and fill them with the Sig balls.

Boil water in a wide pot, add a dash of milk, and a pinch of salt. The water must not come to a boil! Let the dumplings steep for approx. 8 minutes, then bathe in sugar crumbs and serve with the stewed apricots.

Recipe: Milena Broger, Weiss Bregenz