Check off each step as you cook.

1. 01Mix and chill the dough.Beat the softened dough butter with the cheese and egg. Stir in flour, semolina, the dough sugar, and salt to make a soft dough. Cover and refrigerate for 45 minutes.
2. 02Prepare the fruit.Make a small slit in each apricot and ease out the stone without cutting the fruit fully in half. Put a small sugar cube into each cavity and close the fruit.
3. 03Wrap carefully.With lightly floured hands, divide the dough into eight pieces. Flatten each into a disc, wrap around an apricot, and pinch the seams closed. Roll gently into a ball with no exposed fruit.
4. 04Poach gently.Bring a wide pot of lightly salted water to a gentle simmer. Lower in the dumplings without crowding. Cook at a bare simmer for 12–16 minutes, turning gently once or twice, until the dough is cooked through. Cut one open to check that there is no raw, gummy layer; a center reading of 160°F / 71°C is a useful additional check.
5. 05Toast the crumbs.While the dumplings cook, melt the crumb butter in a wide skillet. Stir in breadcrumbs and toast over medium-low heat for 5–7 minutes. Add the crumb sugar and cinnamon for the final minute.
6. 06Coat and serve.Lift out dumplings with a slotted spoon and let them drain briefly. Roll in warm crumbs, dust lightly with optional powdered sugar, and serve while warm. The fruit center will be hot.

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