Apricot Dumplings – Marillenknödel

I love Marillenknödel or Apricot dumplings and have not met anyone who does not love this dessert in particular children. I just had guests who never ate them before and 15 dumplings were not enough! So be prepared since Marillenknöedel are in high demand! The original version of the Marillenknödel is based on the Kartoffelteig or potato dough which I am going to present to you. The lighter version is the Farmers cheese version.

Ingredients

1 pounds apricots

sugar cubes

26 ounces of mealy potatoes

2-3 egg yolks (depending on the size)

1 pinch salt

3 ounces flour

3 ounces butter

1/8 l water

4 ounce breadcrumbs

1 tsp cinnamon

2 tbsp powder sugar

slices of lemon peel

Instructions:

Cook the potatoes, peel and mash the still warm potatoes (not too fine) with a mixer. Add eggs, flour, salt, water and peeled lemon slices. Knead the dough. The dough is done, when it gets sleek and starts to break away from the bottom of the surface. If the dough is too wet, add flour.

Let the dough rest for a few minutes while you slice the apricots in half, remove the stone and stuff the appricots with one piece of cube sugar. Boil salted water on the stove.

Cut pieces from the dough and roll them into 1 inch thick round forms. Place the apricot in the center and form with your hands a dumpling. When you moisten your hands a little bit, it will be easier to close the gaps of the dough.

Prepare the roasted breadcrumbs by putting butter in a pan. As soon as the butter gets golden, add the bread crumbs. Stir them until golden brown. Take the pan from the oven.

Reduce the heat of the water and simmer the dumplings in it. When the dumplings raise to the surface, they are ready to be moved into the pan with bread crumbs. Swivel the dumplings in the bread crumbs for a brief moment on the stove. Serve the Marillenknoedel with (not too little) powder sugar and cinnamon on top.

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