Apricot Dumplings (Marillenknödel)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the boiled potatoes through a potato ricer or mash them very finely until no lumps remain.

   Ca. 5 min.

   Kokkens note: Ensure the potatoes are completely smooth for a tender dough.

2. 2

   Transfer the mashed potatoes to a large bowl and let them cool slightly.

   Ca. 10 min.

3. 3

   Add the all-purpose flour, egg, and salt to the cooled potatoes.

4. 4

   Knead the ingredients gently to form a smooth, pliable dough. Avoid overworking the dough, as this can make it tough.

   Ca. 5 min.

   Kokkens note: The dough should be soft but not sticky. Add a little more flour if needed.

5. 5

   Divide the dough into 8 equal portions.

   Ca. 2 min.

6. 6

   Flatten each portion of dough into a round, thin disc in the palm of your hand.

   Ca. 3 min.

7. 7

   Place one pitted apricot in the center of each dough disc, tucking a sugar cube into the cavity where the pit was.

   Ca. 5 min.

   Kokkens note: The sugar cube will melt into a sweet syrup inside the apricot.

8. 8

   Carefully wrap the dough around the apricot, sealing it completely to form a smooth ball.

   Ca. 5 min.

   Kokkens note: Ensure there are no cracks in the dough to prevent the apricot from leaking during cooking.

9. 9

   Bring a large pot of lightly salted water to a rolling boil.

   Ca. 5 min.

10. 10

    Gently drop the apricot dumplings into the boiling water, making sure not to overcrowd the pot. Cook them in batches if necessary.

11. 11

    Reduce the heat to a gentle simmer and cook the dumplings for 8-10 minutes, or until they float to the surface and are cooked through.

    Ca. 10 min.

12. 12

    While the dumplings are cooking, melt the butter in a large skillet over medium heat.

    Ca. 2 min.

13. 13

    Add the bread crumbs to the melted butter and toast them, stirring frequently, until golden brown and fragrant.

    Ca. 5 min.

    Kokkens note: Watch carefully to prevent burning.

14. 14

    Stir in the cinnamon and sugar into the toasted bread crumbs.

    Ca. 1 min.

15. 15

    Using a slotted spoon, carefully remove the cooked apricot dumplings from the water and drain them well.

    Ca. 1 min.

16. 16

    Roll the warm dumplings in the cinnamon sugar bread crumb mixture until evenly coated.

    Ca. 2 min.

17. 17

    Serve the apricot dumplings warm, dusted with powdered sugar if desired.