| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Austrian | 1 | Servings | ||
INGREDIENTS
| 1 | kg | Potatoes |
| 1/2 | t | Salt |
| 300 | g | Flour |
| 1 | kg | Fresh apricots |
| Cubes of sugar | ||
| 100 | g | Plain bread crumbs |
| 1 | Pat of butter | |
| 50 | g | Sugar |
| 1/2 | t | Cinnamon |
INSTRUCTIONS
Boil potatoes in their jackets and then peel. Mash potatoes in a large bowl, mixing in salt and flour to make a potato dough. Wash apricots and remove pits. Place a small cube of sugar where the pit should be. With your hands, form a pattie of dough not much more than a cm. thick which can encircle the apricot. Place the apricot inside the dough and seal. Have a large pot of boiling, slightly salted water ready. When all the dumplings are formed, place them into the boiling water and cook for 10 minutes, stirring as needed. Meanwhile, melt butter in a frying pan over medium heat and then stir in breadcrumbs. Allow to brown slightly for two minutes, then add sugar and cinnamon and stir. Turn heat to very low and keep warm until dumplings are ready. When dumplings are cooked, remove from water and roll in pan of breadcrumbs. Serve warm. (Be careful, the fruit can be very hot!) [**note: you can also substitute the Pfanni potatoe dumpling mixture for the potatoe dough, if you can find this in your grocery store...that's how I remember my Mom usually making these]-- Posted By mspurloc@netcom.com (Mary Jane Spurlock) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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