Wachauer Aprikosenknodel Apricot Dumplings Food

APRICOT DUMPLINGS

Steps:

• For the dough: In a medium bowl, whisk the flour, breadcrumbs, cornmeal, brown sugar and salt to combine. Cut the cream cheese into pieces and add it to the bowl. Use a fork, pastry cutter or your hands to combine the cream cheese into the mixture until fully incorporated.
• Make a well in the center and add the egg to it. Use a fork or small whisk to beat the egg slightly, then mix the dough until it comes together and is fairly smooth. Wrap tightly in plastic wrap and freeze to chill slightly while you prep the apricots.
• For the apricots: Use a paring knife to cut a small circle around the stem end of each apricot. Use the handle of a wooden spoon to push the pit out of each apricot while keeping the apricot whole (it will now be hollow in the center). Note: The riper the apricots, the easier this is. If they're firm, you may need to use the knife to cut around them more. Press a sugar cube into the center of each apricot.
• Bring a large pot of water to a boil over medium heat. In a small bowl, stir the breadcrumbs, melted butter and nutmeg to combine.
• Divide the dough into 10 even pieces. Dust the work surface lightly with all-purpose flour, then use your hands to flatten each piece of dough slightly. Gently wrap each piece of dough around an apricot, pinching well to seal.
• Reduce the water to a simmer, then drop the dumplings into the water. Cook until the apricots are tender and the dough is fully cooked, 12 to 15 minutes. At first, they'll sink into the water, but once they're finished, they'll start to float towards the surface.
• While the dumplings cook, toast the buttered breadcrumbs in a small saute pan over medium heat until golden brown, 3 to 4 minutes. Return to the bowl and stir in the granulated sugar.
• Use a slotted spoon to remove the dumplings and drain well. Gently roll each in the toasted breadcrumb mixture to fully coat.
• To serve, dust the dumplings generously with confectioners' sugar. Serve with whipped cream or yogurt, if desired.

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.