Poppy Seed Dumplings with Apricot Compote – Czech Republic

Grate the zest from the lemon, cut open the vanilla pods and remove the pith. Beat 60 g butter with powdered sugar and egg yolks until creamy.

Squeeze the curd well, preferably with a clean kitchen towel. Mix the cornstarch with the rum and add it to the whipped butter together with the quark, 200 g lemon zest, the quark flour and the vanilla pulp and knead well.

With moistened hands form small dumplings from the quantity, press a hole and put a little bit of poppy seeds in it, then close it repeatedly.

Flavor the water with the scraped vanilla pod, a little bit of sugar and a pinch of salt.

Cook the dumplings in the boiling flavored water for about 10 minutes. Melt the honey and 80 g of butter in a saucepan, stir in the remaining breadcrumbs and toast them lightly. Before serving, toss the drained dumplings in it.

For the compote, cut the apricots in half, remove the seeds and boil them with a small amount of sugar water (approx. 150 ml). Then lightly crush and bring to the table with the dumplings.

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