Apricot Dumplings (Ricotta Dough)

Prepare the Dough

1. 1In a large bowl, combine the drained ricotta cheese, egg, and 2 tbsp sugar. Mix until well combined.
2. 2Gradually add the all-purpose flour and 1 tsp salt to the ricotta mixture. Stir until a soft dough forms. If the dough is too sticky, add a little more flour, 1 tbsp at a time, until it's manageable.
3. 3Turn the dough out onto a lightly floured surface and gently knead for 1-2 minutes until smooth.

Assemble the Dumplings

1. 1Divide the dough into 8 equal portions. Flatten each portion into a small disc in your palm.
2. 2Place one half apricot (cut side up) in the center of each dough disc. Carefully fold the dough around the apricot, sealing it completely. Roll gently into a ball.
3. 3Ensure there are no seams visible, and the apricot is fully enclosed. Repeat with the remaining dough and apricots.

Cook the Dumplings

1. 1Bring 2 liters of water to a rolling boil in a large pot. Add 1 tsp salt.
2. 2Carefully lower the dumplings into the boiling water, making sure not to overcrowd the pot. Cook in batches if necessary.
3. 3Boil for about 8-10 minutes, or until the dumplings float to the surface and are cooked through. They should be slightly puffed.
4. 4Remove the dumplings from the water using a slotted spoon.

Serve

1. 1Arrange the warm dumplings on serving plates.
2. 2Drizzle generously with melted butter.
3. 3Dust with powdered sugar before serving immediately.