Recipe#3413

Title: Apricot 01

From: mspurloc@netcom.com (Mary Jane Spurlock) 
 Newsgroups: rec.food.recipes 
 Subject: Marillenknodel (Austrian Apricot Dumplings) 
 Date: 24 Jan 1995 15:54:37 -0000 
 Message-ID: <3g37rt$fmp@jerry.rb.icl.co.uk> 

1 kg potatoes
 1/2 teaspoon salt 
 300 g flour
 1 kg fresh apricots
 small cubes of sugar
 100 g plain bread crumbs
 1 small pat of butter
 50 g sugar 
 1/2 teaspoon cinnamon
 Boil potatoes in their jackets and then peel.  Mash potatoes in a
 large bowl, mixing in salt and flour to make a potato dough.
 Wash apricots and remove pits.  Place a small cube of sugar where
 the pit should be.
 With your hands, form a pattie of dough not much more than a cm.
 thick which can encircle the apricot. Place the apricot inside the
 dough and seal.
 Have a large pot of boiling, slightly salted water ready.  When
 all the dumplings are formed, place them into the boiling water
 and cook for 10 minutes, stirring as needed.
 Meanwhile, melt butter in a frying pan over medium heat and then
 stir in breadcrumbs.  Allow to brown slightly for two minutes, then
 add sugar and cinnamon and stir. Turn heat to very low and keep
 warm until dumplings are ready.
 When dumplings are cooked, remove from water and roll in pan of
 breadcrumbs. Serve warm. (Be careful, the fruit can be very hot!)
 [You can also substitute the Pfanni potatoe dumpling mixture
 for the potatoe dough, if you can find this in your grocery
 store...that's how I remember my Mom usually making these.]