Squeeze the curd well with a tea towel (put the curd in the tea towel and twist it). Mix the curd cheese with sugar, vanilla sugar, a pinch of salt, egg and yolk, sour cream and semolina and let the mixture stand in the refrigerator for 1 hour.
Peel the apple, remove the core and grate coarsely. Squeeze the apple rasp and mix into the curd mixture.
Preheat the steamer to 100 °C. For the aroma, place the cinnamon bark in a cooking tray and put it in the lowest rack in the DG.
Now, using a tablespoon dipped in water, cut out uniform dumplings and place them on a perforated cooking tray.
Turn the DG down to 95 °C and steam the dumplings for 12 minutes.
In the meantime, melt the butter in a pan and slowly brown the breadcrumbs, powdered sugar and vanilla sugar.
Turn the finished apple dumplings in the crumb mixture and serve sprinkled with powdered sugar.