Apricot dumplings are a typical confection of pastries from the Bohemian and Austrian cuisine. The home of the “Marille”, as it is called in Austria, is the Wachau. In Germany, the term “apricot” is more commonly used.
- 750 g potato mass from the refrigerated shelf
- 2 egg yolks
- 200 g dry curd or Schichtkäse
- 4 tbsps LEIMER breadcrumbs
- 2 tbsps sugar
- 12 apricots
- 12 sugar cubes
- 100 g butter
- 5 tbsps LEIMER breadcrumbs
- cinnamon, icing sugar
Stir the potato mass with the egg yolks, drained curd, breadcrumbs and sugar. Stone the apricots and put 1 sugar cube in the middle of each apricot, press together, close in potato dough and form dumplings. Bring slightly salted water to a boil, put the apricot dumplings in and let it simmer for 12 minutes. Do not allow to boil anymore! Take the dumplings out of the water and drain them. Melt the butter in a pan and fry the breadcrumbs until they are golden-yellow. Arrange the apricot dumplings on plates and dredge them with the buttered breadcrumbs and cinnamon and sugar.
- If you have the time, you can cook 750 g of floury potatoes and press the peeled potatoes through a ricer. Let it cool then and process further as described above.