Recipe - Marillenknodel (Austrian Apricot Dumplings)

1 kg Potatoes
One half teaspoon Salt
300 g Flour
1 kg Fresh apricots
small Cubes of sugar
100 g Plain bread crumbs
1 small Pat of butter
50 g Sugar
One half teaspoon Cinnamon

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