Quickly knead together the ingredients for the dough and leave to cool for at least one hour or better still, overnight.
Mix together the marzipan, diced apple, chopped pumpkin seeds and rum and shape into small balls (approx. 1 cm diameter). Place the balls on a plate and freeze so that they are easier to work with.
Add the melted butter and granulated sugar to a pan and caramelise slightly. Pour in the breadcrumbs and pumpkin seeds, toast until golden brown and then flavour with cinnamon and vanilla sugar.
Boil up some salted water in a large pan. Remove the apple & pumpkin seed balls from the freezer, cover in the curd dough, seal properly and shape into even dumplings. Place the dumplings into the boiling water, boil briefly and then leave to simmer for approx. 8 minutes.
Remove the curd dumplings from the water, dry off and then roll in the pumpkin seed & breadcrumb mix. Serve while still hot, sprinkle with icing sugar and serve with stewed pumpkins or apricots.
Enjoy these fluffy curd dumplings with fresh strawberry purée in summer.Print recipe
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