Apricot dumplings

• 60 g butter
• 1 pinch of salt
• 1 egg
• 250 g quark
• 150 g flour
• Apricots
• Breadcrumbs, butter, cinnamon and sugar

Beat the butter, salt and egg until fluffy, knead in the curd cheese (quark) and flour and divide into 7 or 8 pieces. Open the apricots, remove the stones and insert half a sugar cube. Place in the middle of the dough, press together well, roll the dumplings a little and simmer gently in salted water for about 10 minutes. Remove and roll in breadcrumbs that have first been toasted in butter with cinnamon and sugar.