Apricot dumplings according to a recipe from South Tyrol

Summer is in the sign of apricot dumplings at the Marillenknödel from Rauthof. Those who are already in the mood for them can make them now with this recipe from Roter Hahn’s honest cookbook.

Ingredients:

For the dough: 400 g of boiled potatoes 175 g of boiled potatoes 175 g of boiled potatoes flour 50 g butter 5 tbsp wheat semolina 3 pcs eggs pinch of salt Other: 16 pcs of merule 75 g of butter 50 g bread crumbs 16 teaspoons sugar 1 teaspoon cinnamon butter (browned) sugar for sprinkling

Procedure:

Smash the warm potatoes and mix with the flour, butter, semolina, eggs and salt.

Pump out the apricots and fill each with a teaspoon of sugar.

Coat the apricots with the potato batter, dip in boiling salted water for five minutes.

Mix the sugar, cinnamon and breadcrumbs and roll the dumplings in this mixture.

Place the dumplings on a plate, top with hot butter, sprinkle with sugar and serve.

Note:

Recipe for article: Roter Hahn: South Tyrolean knödle rules every season