Apricot Dumplings (Marillenknödel)

• 5 tablespoons butter, melted
• 1 cup cottage cheese, drained and sieved (8 oz.)
• salt
• 2 eggs, slightly beaten
• 2 cups all-purpose flour
• 1 - 1 1/2 lb fresh apricot
• 12 -14 sugar cubes
• 2 1/2 quarts water
• 1/3 cup butter or 1/3 cup margarine
• 1 cup fine dry breadcrumb
• 3 tablespoons granulated sugar

1. In a large bowl, combine 5 Tablespoons melted butter, cottage cheese, pinch of salt, eggs and enough flour to make a soft dough. Shape dough into a roll; cover and let stand 30 minutes.
2. Wash and dry apricots. Cut in halves; remove and discard pit. Place 1 sugar cube between each pair of apricot halves; set aside.
3. Bring water to a gentle boil; add 1 teaspoon salt.
4. On a lightly floured board, press or roll out dough to a 1/2-inch thickness. Cut into 2-inch squares. Place a stuffed apricot (2 halves with a sugar cube in the middle) in center of each square of dough. Press dough around fruit, covering completely. Add to gently boiling water; cook 8 to 10 minutes. Drain on paper towels; arrange on a platter.
5. Melt 1/3 cup butter or margarine in a medium skillet. Add breadcrumbs and 3 Tablespoons granulated sugar; saute until golden brown. Sprinkle caramelized breadcrumbs over dumplings.

butter, cottage cheese, salt, eggs, flour, fresh apricot, sugar, water, butter, breadcrumb, granulated sugar

Taken from www.food.com/recipe/apricot-dumplings-marillenkn-del-170358 (may not work)