Crunchy Cornflake Apricot/Quark Dumpling

Also known as "lazy pierogi" in Polish, because they contain similar ingredients as pierogi, but require much less effort. Featuring Chef's Own™ Pre-Dust, Chef's Own™ Tempura Batter and Chef's Own™ Cornflake Crumbs. Filled with fresh apricot or plums, serve them as a dessert with melted butter and enjoy!

Made with:

What You'll Need

Amount	Ingredients
750g	Soft qauark (or cottage cheese)
210 g	Flour, sifted
210 g	Semolina
210 g	Butter
3 unit	Eggs
10 unit	Fresh & ripe apricots or plums
100 g	Chef's Own™ Pre-Dust
250 g	Chef's Own™ Tempura Batter
400 ml	Cold Water
100 g	Chef's Own™ Cornflake Crumbs
50 g	Powdered sugar

Preparation

1. PREPARE THE DUMPLINGS: Mix the soft quark, egg and melted butter. Sift in the flour, add semolina. Mix well. Allow the mixture to chill for 2 hrs under a towel. Wash fruits & remove the stone through a small cut (otherwise the fruit will loose too much juice). Cover each of the fruits with a thick layer of dumpling dough- ensuring they are properly covered. Place them on a floured tray. Gently steam the dumplings for 15-20 minutes at 90°C or submerse in a pot of boiling water on the stove (until they float on top after 3-4 minutes). Carefully take the dumplings out of the water & remove excess water. Cool them completely in the fridge.

2. Dust the cold dumplings withChef's Own™ Pre-Dust.

(Step 1)

3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes and dip the dumplings into the batter. (Step 2)

4. Coat the dumplings with Chef's Own™ Cornflakes Crumbs. (Step 3)

5. Deep fry at 165deg;C for 3-4 minutes until golden brown.