John Myers
Ingredients for 4 servings:
- 500 g potatoes, floury
- 50 g semolina
- 180 g flour, double-handled
- 2 eggs, size L
- 2 tbsp, heaped quark (20%)
- 200 g butter
- 18 apricot(s), ripe
- 18 sugar cubes
- 200 g breadcrumbs
- 100 g butter
- 80 g sugar
- salt water
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
sweet main course from Austria, for 4 – 6 people
Wash and peel the potatoes, boil them until soft, and then press them through a potato ricer. Let them cool slightly, then knead them with semolina, eggs, flour, quark, and butter until a smooth dough forms. Meanwhile, toast the breadcrumbs in the butter with the sugar until golden brown. Caution: Stir constantly, otherwise the crumbs will turn slightly black! Form the potato dough into a log and cut off approximately 60g pieces. Flatten, top with a pitted apricot filled with a sugar cube, and shape into dumplings. Simmer in gently boiling salted water for about 10 minutes. Remove and roll in the toasted breadcrumbs. Serve the dumplings with melted butter and sugar on the side.
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