Wachau Apricot Dumplings (potato Dough)

Potato Batter

1. Boil the potatoes in the skins until soft – peel and press them while hot through the potato press into a large bowl – add salt and mix well – mix and add potato flour and wheat flour – mix everything thoroughly with a fork
2. then knead into a dough with your hands – keep adding flour until the dough no longer feels sticky (also inside!) – ATTENTION: the amount of flour is very vague! how much flour you actually need depends on the type of potato …
3. When the dough has the desired firmness, it is cut into small pieces from which you then shape even, round slices with your hands – each slice is lightly floured again on both sides – ATTENTION: the dough slices should be nice and thin (approx. 3mm thick) !!!

Apricot filling

1. Wash the apricots and pat dry – use a wooden spoon to press from the stem base into the apricot until the core slips out at the top – a piece of sugar is then inserted into this opening at the top

Shape dumplings and cook

1. Now place an apricot on each dough slice and fold the edges of the dough around the apricot – press firmly with both hands (there should be no air bubbles between the apricot and dough!) – press and roll until a round, even dumpling is formed – these dumplings then roll again in the bowl in flour (this prevents the dough from becoming sticky again until the dumplings finally get into the water)
2. Bring water to a boil in a very large pot – place the dumplings in the boiling water and let them tumble gently for about 15 – 18 minutes – stir very carefully immediately after inserting so that the dumplings do not stick to the bottom of the pot – ATTENTION: the dumplings with you do not injure it is best done with a soft, round wooden spoon that has no sharp corners or edges

Caramelize the breadcrumbs

1. the crumbs are lightly toasted in hot butter – then you add the sugar and stir until the crumbs are nice and crispy – ATTENTION: you should stop because it goes pretty quickly at the end …… INFO: Whole grain crumbs are inherently darker than white bread crumbs … so my crumbs are not burned (smile)

completion

1. Carefully take the dumplings out of the water with a perforated ladle and immediately roll them into the butter crumbs while still wet