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October 2014 - Austrian Apricot Dumplings (Marillen Knodel)
Andreas Hartmann - La Taverne Chef de Cuisine
"This very traditional Austrian dish is one of my favorites. Most folks would eat this dish as dessert, but many people in Austria enjoy it as a main course. Although this dish is a very seasonal dish to take advantage of fruits during there prime season, in my house I prepare it all year round by using frozen fruits like plums, cherries and apricots. There are two preparation styles common in this dish. In one preparation the dough is made from Quark (rich form of cream cheese) and in the other preparation the dough is prepared from potatoes. A dumpling describes some sort of dough, either boiled or steamed. Dumplings can be filled, plain, stewed, fried and coated in just about anything. Every cuisine has some sort of dumplings. There are Gnocchi, Klösschen, Spätzle, Pierogi, Pelmeni, Maultaschen, Manti and many more. Even pastas like tortellini and ravioli could be described as dumplings."
The recipe is designed to serve 4 guests
Ingredients for the potato dough:
- 1 pound Yukon potatoes, baked, riced
- 2 ounces Unsalted Butter
- 2 large Egg Yolks
- 1/2 pound All Purpose Flour
- 2 ounces Semolina Flour
- Pinch Salt
- While the potatoes are still warm form a crater on a flour dusted work surface or large cutting board.
- Work in the butter, yolks, salt, semolina flour and half the AP flour.
- Then add the second half of the AP flour.
- Shape the dough into a large ball, cover with plastic wrap and rest for 30 minutes at room temperature.
Ingredients for the Apricot Filling:
- 8 Apricots
- 8 Sugar Cubes
- 2 ounces Meyers Rum
- Remove the pit from the apricots by cutting them open 2/3 of the way.
- Dip the sugar cubes one by one in the rum and fill each cavity in the apricots with the sugar cube and closing the fruit back up.
- Roll out the dough to a ¼ “ thickness then wrap each apricot with the dough ensuring proper coverage all the way around.
Ingredients for the Sweet Butter Bread Crumbs:
- 1/4 pound Panko Crumbs
- 1 ounce Unsalted Butter
- 1 ounce Sugar
- Melt the butter in heavy skillet, add the bread crumbs and lightly roast until golden brown..
- Sweeten with the sugar and reserve the mixture.
- Very gently simmer the dumplings covered in lightly salted water moving the pot back and forth every now and then to prevent the dumplings from sticking to the bottom.
- Rule of thumb for cooking dumplings is to use 10 times the amount of water versus dumplings.
- Once the dumplings float to the top they are done.
Present 2 each well drained dumpling on warm plates, crown each dumpling with the sweet bread crumbs, dust with powdered sugar and garnish with mint leaves.
Chefs hint: Serve each of your 3 guests only one dumpling. This will leave 5 dumplings for you - ENJOY!