Title: Fruit Dumplings
Categories: Dumpling Dessert
Yield: 6 Servings

6	tb	Butter
1	pn	Salt
		Zest of 1/2 lemon, grated
1		Whole egg
1		Egg yolk
3	c	Farmer cheese
3	tb	Sour cream
1	tb	Powdered sugar
1 1/2	c	Cake flour
12		Plums (OR 12 apricots, OR 18 large strawberries)
24		Cubes sugar (optional)
		For plum dumplings:
3	tb	Finely ground poppy seeds (you can use mortar and pestle)
1	tb	Powdered sugar
		For apricot dumplings:
3	tb	Farmer cheese
1	tb	Powdered sugar
		For Strawberry dumplings:
5	tb	Toasted plain bread crumbs
1	tb	Powdered sugar

1. In a bowl, combine the butter, salt, and lemon zest. Whip until fluffy. Add the whole egg, and egg yolk, and continue to beat to blend. Beat in the farmer cheese, sour cream, and powdered sugar. Add the flour slowly and beat until smooth. Allow the dough to rest for 30 minutes at room temperature.

2. Cut the plums or apricots in half and remove the pits, if necessary. If the fruit isn't sweet, place 1 cube of sugar in the hollow of each half.

3. On a marble pastry board, roll out dough 1/2 inch thick. Using a pastry wheel, cut the dough into a grid of 5-inch squares. If you're using strawberries, make 18 (3-inch) squares.

4. Place a piece of fruit, cut side down, on each circle of dough and pull the pastry up around the fruit. Seal by pinching the pastry together.

The dumplings can be prepared up to 3 hours ahead to this point. Refrigerate until ready to boil.

5. Bring 2 quarts of salted water to a boil. Add 8 dumplings and simmer until they rise to the top, approximately 15 minutes. Remove with a slotted spoon. Keep warm on a covered plate. Repeat with the remaining dumplings.

6. To serve: Plum dumplings: Sprinkle with poppy seeds and powdered sugar

Apricot dumplings: Sprinkle with farmer cheese, pressed through a sieve, and the powdered sugar

Strawberry dumplings: Roll in the toasted plain bread crumbs and sprinkle with the powdered sugar.

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