Marillen-KNÖDEL (apricot dumplings) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: dough:
250 g ricotta (better if drained overnight) – in Austria we use Topfen
150 g plain flour
(optional 30 g of semolina)
1 egg
pinch of salt
filling:
10-12 apricots
crumble:
60 g butter
150 g breadcrumbs
150 g ground walnuts (optional hazelnut)
3 tbsp granulated sugar
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Directions: |
Directions:To make dough mix ricotta, egg, flour and salt until well mixed. The right amount of flour depends on how dry the ricotta is. If the dough is still sticky, add more flour (or semolina) and mix well again until dough is not sticky anymore
Leave to sit for 10 minutes.
In the meantime, wash apricots and remove stones.
Take a small portion of dough - enough to cover the apricot - and make a ball (you can use some more flour, if dough is sticky), flatten and surround the apricot.
Then, place the dumpling in boiling water for around twenty minutes (until floating) - make sure in the beginning that they don't stick on the bottom of the pot.
In a separate pan, you can start to melt butter. Add sugar, breadcrumbs and ground walnuts and roast until the mix is golden brown. Remove dumplings from water when they are done, drain properly and add to crumble mix. Shake until they are completely covered with crumple – serve and enjoy! |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 - 45 min |
Personal
Notes: |
Personal
Notes: This is a traditional dish and can be served as a main dish or desert. This recipe is perfect as it can be served with 1000 variations. As the filling, almost everything can be used, the classics are apricots, plums, chocolate or plain dumplings with fruit compote. For example, I like to serve these dumplings using nougat, or chocolate as the filling on a mirror of berry topping.
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