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Original Viennese Marillenknödel (Apricot Dumplings)
Austria is also known as the "dumpling land", as dumplings or Knödel is one of the most common dishes.
Knödel can either be filled, or the ingredients are already mixed into the dough.
The Semmelknödel, for example, are made of breadcrumbs, soaked in milk and mixed with egg, flour, herbs and spices.
The Kartoffelknödel consist of a dough made of mashed potatoes, eggs, milk and flour either filled sweet with fruits like apricots or plums, or savoury with ham (Speckknödel) or minced meat.
Topfenknödel are made with quark (with cheese), egg and flour and eaten either filled with fruits (see above) or plain with fruit sauce.
Marillenknödel
Preparation (approx. 40 minutes):
boil ½ kg floury potatoes in their skins, peel while still hot and sieve. Mix well with one egg, 1 tablespoonful cream, 10 gr. butter, 125 gr. flour and a pinch of salt. Roll out to approx. ½ cm thickness, cut into squares. Stone the apricots carefully, replacing the stones with sugar cubes, wrap the pastry firmly around the apricots. Place the dumplings in boiling salted water, allow to simmer for 5- 8 minutes. Remove and rolls in breadcrumbs toasted in butter or in ground poppy seeds, dust with sugar.
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