This is a sweet main dish from Austria which is very addicting but bad for the hips. It was one of my favorite dishes as child and I still make apricot dumpling sometimes during the short apricot season.
|Dumpling - sweet sour filling|
10 apricots not too soft, ripe fruits
10 sugar lumps
450 g waxy potatoes
2 tablespoons strong wheat flour
2 tablespoons corn starch or potato starch
2 tablespoons semolina
1 good pinch salt
1 pinch nutmeg
70 g butter
3 tablespoons panko flakes, smashed into fine crumbs
2-3 tablespoons sugar (as sweet as you like)
Boil potatoes in their jackets until done. Remove peels while hot and mash (potatoe ricer). Spread mash on a bigger plate, cover with a tea towel and let rest about a few hours in the fridge.
Knead mash, flour, starch, semolina, egg, salt and nutmeg into a smooth and firm dough and form a roll. Cut roll in 10 equal slices.
Cut apricots open and remove the stones. Instead of the stones place a sugar cube/lump (or a good pinch rough ground sugar).
|Apricots and dough|
Pat dough slices flat. Wrap each apricot in one slice and form a dumpling. Make sure the dough covers the apricot even and completely.
|Dumplings - still uncooked|
Boil 3 liters salted water as for cooking noodles. Lower heat to medium and simmer the dumplings for 15 minutes, they will start to drift to the water surface.
Meanwhile heat butter in a pan and roast the panko flakes until golden, add sugar and stir well .
Remove dumplings with a slotted spoon and toss in the pan.