quickly knead all the ingredients listed on a board until smooth, shape a ball and wrap it in cling film and let it rest in the refrigerator for 60 minutes.


Remove the core of apricots and plums and replace with a sugar cube soaked in rum. Dip the strawberries in rum and then roll them in granulated sugar.

Form the dough on a floured board into a 5 cm thick roll and cut into pieces weighing 30–40 g, depending on the size of the fruit. Flatten the pieces of dough a little, place the fruit on top and wrap it in it. Press the dough seam tightly together with your fingers and shape the dumplings a little more with your hands. Soak the dumplings in about 2 liters of lightly salted boiling water. After one to two minutes, gently poke them from the bottom of the saucepan with a wooden spoon. As soon as the water starts to boil again, reduce the heat and slowly cook the dumplings until they rise and float in the water. After another two minutes, remove from the boiling water with a sieve scoop. Rinse in a saucepan with cold water and immediately toss in a pan with crumbs roasted in fat and toss in them. Arrange on plates and sprinkle with icing sugar.