Drain quark or Greek yogurt overnight in a cheesecloth, yogurt strainer, nut milk bag or a clean linen kitchen towel.

Add the butter and the egg to a mixing bowl and blend well.

Mix in the quark and lemon zest or lemon extract.

Add flour, salt and semolina and mix for a couple of minutes until everything is well combined.

Cover the bowl and allow the dough to rest for 20-30 min.

In the meantime, remove pits from apricots.

Add a sugar cube to the center of the apricot where the pit was and place the apricots aside.

Flour the counter space generously and place the dough onto it. If the dough is too sticky add more flour.

Divide the dough into 8 equal sized pieces.

Flatten each dough piece, place an apricot and close the dough seams by pinching the ends together. Then roll the dough covered apricot lightly between your palms.

In a large pot bring water to a light simmer.

Place the dumplings with the help of a slotted spoon into the simmering water and allow them to cook for about 10 min.

In the meantime, melt butter and sugar in a medium sized pan and blend together until well combined.

Add the bread crumbs and roast on low temperature until golden brown. Season with a pinch of cinnamon to taste.

Remove the dumplings with a slotted spoon from the water, allow the water to drain.

Place the dumplings into the pan and roll them in the bread crumbs.

Sprinkle with powdered sugar and serve immediately.