Cream butter and egg. Add curd cheese, flour and semolina and knead well. Stone the apricots and replace the stone with a sugar cube. Divide the dough into app. 18 portions of the same size and cover the apricots with the dough pieces. Boil the dumplings slowly in abundant salt water for about 10-15 minutes.
Turn the dumplings in melted butter and browned sugar and breadcrumbs.