Austrian Apricot Dumplings

Ingredients
12 whole fresh apricots without pits
12 sugar cubes
1/2 pound fresh curd cheese, or pot cheese
1 large egg
1 tablespoon sugar
Pinch salt
1.5 cups sifted all-purpose flour
1 tablespoon melted butter
2 tablespoons unsalted butter
3/4 cup fresh bread crumbs, dried out
1 tablespoon sugar
Preparation
Place the cheese in some cheesecloth and let it drain pressing gently to remove excess moisture. Beat the cheese until smooth. Add the egg and continue to beat until incorporated. Add the sugar and salt, and gradually add the flour; continue to mix. Add the melted butter and mix just until you feel the dough holds together when patted with your hands; it will still look pretty wet. Cover and stow in refrigerate for several hours until the dough will stiffen. Carefully pull out the pit, keeping the apricot in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube will melt inside the apricot when you cook it. Bring a large pot of water to a boil.Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling. Gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot first and then rise to the surface when they are ready. Carefully remove the dumplings from the water with a strainer. In a separate skillet, melt the butter over medium heat. Add the bread crumbs and sugar and cook until the bread crumbs are golden. Roll the apricot dumplings in the browned crumbs to coat evenly. Serve! Some people like the dumplings to be sprinkled with cinnamon, served with whipped cream or hot vanilla sauce. I prefer it as is as it is rich enough.