Potato Apricot Dumplings Food

MARILLENKNöDEL (AUSTRIAN APRICOT DUMPLINGS)

Steps:

• Add the soft butter, sugar, vanilla extract, and salt to a medium bowl and whisk until combined (or just stir with a spatula or a spoon).
• Add the egg and cheese, whisk until combined (lumps are fine).
• Add the flour and stir with a spatula/spoon until combined. Don't stir for too long. The dough should be slightly sticky. If the dough is very very sticky (this will depend on the kind of cheese you've used) you can add 1-2 teaspoons of flour, but remember it will be much easier to handle after it has rested in the fridge. The dough should not be too dry and not sticky.
• Scoop out the dough from the bowl onto a piece of plastic foil. Wrap the dough in plastic foil and form a round disk. Put in the fridge for 30 minutes (or longer, even overnight).
• While the dough is chilling, prepare the apricots and the breadcrumb topping.
• Cut the apricots in half and remove the stone.
• Place a cube of sugar in place of the stone, press the two apricot halves together until the apricot closes. Set aside.
• Melt the butter in a medium pan, when it's bubbling add the breadcrumbs.
• Cook over medium-low heat, stirring very frequently, until the breadcrumbs are golden brown in color (be careful, they can burn quickly).
• Take the pan off the heat and stir in the sugar and cinnamon.
• Take the dough out of the fridge, sprinkle it with flour and divide with a knife into 8 parts (if you have very large apricots, divide the dough into 6 parts).
• Place one part on sprinkled with flour surface, sprinkle it with flour on top. Apply some flour to your hand. Place one apricot in the middle of the dough and press the dough around the apricot, seal well. You should not be able to see the seam. Place the dumplings on a plate.
• Cook the dumplings in a large amount of salted water, abour 4 dumplings at a time. Throw them into boiling water and cook for about 12 minutes (from the moment you've put them in water). Reduce the heat to medium-low, the water should only simmer. After a couple of minutes, try to stir the dumpling carefully with a spoon as they tend to stick to the bottom of the pot sometimes.
• Take the cooked dumplings out of the water with a slotted spoon, drain well.
• Place the hot dumplings in the pan with breadcrumb topping. Roll the dumplings in the breadcrumbs until coated on all sides.
• Put the dumpling onto plates, sprinkle with icing sugar.
• Enjoy!

POTATO DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
• Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

APRICOT DUMPLINGS

Steps:

• Preheat the oven to 200°C/400°F. Wrap the potatoes in aluminum foil, place them on the oven rack and bake for about an hour until softened. Then, peel the skin off the potatoes while they're still hot and press them through a potato press. Combine the potatoes with yolks, flour, and semolina. Knead the ingredients into a smooth dough.
• In a large frying pan, melt 50g (3 tbsp) of butter and sugar, add the breadcrumbs, and fry them until golden brown. Take out the stones from the apricots and replace them with sugar cubes that you've sprinkled with apricot brandy.
• To prepare the dough, knead it on a floured surface and divide it into six equal pieces. While on a floured surface, press on each piece to flatten it out. Place an apricot on each and form it into a dumpling with floured hands.
• In a large pan, bring a large amount of salted water to boil. Put the apricot dumplings in the water and let them simmer for 15-20 minutes on a lowered heat while stirring them from time to time. Remove and drain the dumplings, then roll them into the prepared breadcrumb garnish.
• Take the remaining 100g (3.5 oz) of butter and lightly brown it in a small pot. To serve, place each dumpling on a plate, dust it with icing sugar, and drizzle with still hot browned butter.

AUSTRIAN APRICOT DUMPLINGS: MARILLENKNODEL

Steps:

• Place the cheese in some cheesecloth or several layers of paper towels and let it drain for 5 to 10 minutes, pressing gently, to remove excess moisture.
• With a mixer, beat the cheese until smooth. Add the egg and continue to beat until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour; continue to mix until a dough begins to form. Add the melted butter and mix just until the dough holds together when patted with your hands, it will look pretty wet. Wrap the dough in plastic and refrigerate for several hours or up to overnight, the dough will stiffen as it chills.
• Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube melts inside the apricot when you cook it.
• Bring a large pot of water to a boil. Lightly flour a rolling pin and work surface. Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling; make sure there are not any tears or holes in the dough. Working in batches, gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot and then rise to the surface. Carefully remove the dumplings from the water with a strainer.
• In a large nonstick skillet, melt the butter over medium heat. Add the bread crumbs, sugar, and cinnamon, cook and stir for a couple of minutes until the bread crumbs are toasty and golden. Lay the bread crumbs out on a sheet pan or plate and roll the apricot dumplings in the browned crumbs to coat evenly.
• In a small bowl, mix the sour cream, brown sugar, and lemon juice together. Serve the apricot dumplings with the sweet-sour cream sauce on the side and a dusting of confectioners' sugar if desired.

MARILLENKNöDEL RECIPE (APRICOT DUMPLINGS)

Steps:

• First create the choux dough. Heat up a pot and melt the butter and pour in the milk + season with a pinch of salt. Mix and heat up on medium heat and bring to a boil.
• Take from the heat and add in the flour.
• Take the pot back to low heat and keep on stirring! Don't waste time at this point, stay focused because it's important that you follow this step!
• While you keep on stirring, the dough will form to a ball and at the bottom of your pot, you will notice a layer of sticky flour. If you see flour at the bottom of the pot, it is the right way and all is good.
• Place the dough into a bowl and let cool for some time.
• In the meantime, wash and pat dry your fresh Apricots. Slice into half and discard the core.
• When the dough has cooled, add the egg yolks and mix it into the dough. The dough needs to be cool or lumps will form and the ingredients won't bind.
• Shape the dough into a large sausage.
• Keep a large pot with water to boil.
• Cut the dough into 12 pieces. Flatten with a rolling pin into flat rounds. Place the apricot into the center of a round and shape the dough around the fruit. Seal the ends of the dough well. Your dumplings should be round.
• Place the dumplings into the boiling water and cook until the dumplings swim on the surface of the water. Take them out and keep them dry.
• While the dumplings are cooking, heat up a frying pan and melt the butter and add the breadcrumbs. Mix it all well over low heat.
• Take each dumpling and drag it through the butter breadcrumbs mixture to coat evenly.
• Serve as a dessert.

APRICOT DUMPLINGS (MARILLENKNöDEL)

Steps:

• In a large bowl, combine 5 Tablespoons melted butter, cottage cheese, pinch of salt, eggs and enough flour to make a soft dough. Shape dough into a roll; cover and let stand 30 minutes.
• Wash and dry apricots. Cut in halves; remove and discard pit. Place 1 sugar cube between each pair of apricot halves; set aside.
• Bring water to a gentle boil; add 1 teaspoon salt.
• On a lightly floured board, press or roll out dough to a 1/2-inch thickness. Cut into 2-inch squares. Place a stuffed apricot (2 halves with a sugar cube in the middle) in center of each square of dough. Press dough around fruit, covering completely. Add to gently boiling water; cook 8 to 10 minutes. Drain on paper towels; arrange on a platter.
• Melt 1/3 cup butter or margarine in a medium skillet. Add breadcrumbs and 3 Tablespoons granulated sugar; sauté until golden brown. Sprinkle caramelized breadcrumbs over dumplings.

APRICOT DUMPLINGS RECIPE BY TASTY

Steps:

• Grate 4 potatoes
• Take a bowl add 1 egg, 1 tsp salt, 2 tbsp butter, grated potatoes and I cup of flour. Mix all the ingredients well and create a dough-like consistency. Create small, equally-sized balls with the dough.
• Start by rolling a dough ball into a circle. Add half the apricot on top of the ball and sprinkle 1 tsp sugar. Finally, add the remaining half of the apricot on below.
• Wrap the dough around to the apricot to form a perfect dumpling.
• Steam the dumpling in hot water for 10 minutes, or till it's cooked.
• Add 1 stick of butter onto a pan and wait for it to melt. Add ½ a cup of sugar with 1 tsp cinnamon and 1 cup of bread crumbs to this mix. Stir thoroughly.
• Gently place the dumpling onto the pan and coat completely.
• Serve hot!
• Enjoy!

POTATO APRICOT DUMPLINGS

Steps:

• Boil potatoes in large pot of water, drain and refrigerate for 12-24 hours.
• Peel and grate potatoes and place in large bowl. Add eggs, salt, flour and baking powder.
• Knead dough until it is firm and set aside.
• Half and pit apricots and place a lump of sugar where pit was.
• Divide dough in 12 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed.
• Drop dumplings in 4-6 quarts boiling water and cook for 15-20 minutes. Remove to platter and sprinkle with butter, if desired.

WACHAUER APRIKOSENKNODEL (APRICOT DUMPLINGS)

Steps:

• Grate potatoes. Measure and sift flour. Measure butter. Soak sugar lumps in brandy. Remove stone of whole apricots. Measure bread crumbs, sugar and brandy. Measure ingredients for sauce. Mix flour with grated potato, add salt and egg yolk. Rub in butter and then turn dough out onto a floured board and knead. Press out dough to 1/4-inch thick. Place a lump of brandied sugar in each half apricot, cover with another apricot half. Cut dough into 4-inch squares. Place apricot in the center and wrap dough around, squeezing edges of dough together. Trim off outside. Roll dumpling between palms of hands. Drop dumplings into a large saucepan of salted boiling water. Boil gently for 12 minutes. Remove with slotted spoon and drain. Fry the bread crumbs with the sugar and 3 tablespoons fresh butter until crisp. Roll the dumplings in the bread crumbs and sprinkle with cinnamon. Place onto a heated serving dish. Coat with apricot sauce. Serve remaining sauce separately. Sauce: Place apricot halves with brandy and apricot juice into a blender and puree. Heat gently in a saucepan.