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Marillenknödel © SAB Live Cooking

Ludwig‘s apricot dumplings

Recipe of the region Salzkammergut

Ingredients

Ingredients for the filling

8 apricots
8 sugar cubes

Ingredients for the curd cheese dumplings

50 g soft butter
10 g sugar
1 pinch of grated untreated lemon
1/2 vanilla pod
1 pinch of salt
2 egg yolks
250 g curd cheese
30 g semolina
120 g flour

Ingredients for finishing

1 pinch of salt
60 g sugar
150 g crumbs
120 g butter
Grated untreated lemon
Icing sugar

Method

Ludwig - chef de cuisine of the Aldiana Club Salzkammergut As chef de cuisine of the Aldiana Club Salzkammergut, Ludwig and his team create regional and international delicacies every day.

But the Austrian cuisine is particularly close to his heart. Today he is sharing his apricot dumpling recipe with you – simple and tasty!

For the dumpling mixture, first mix the butter with the sugar and then add the lemon peel, vanilla pulp and salt. Then stir in the egg yolk. Add the dry, unstrained curd cheese, mix everything with flour and semolina to a firm mass and let it rest in a cool place for 2 hours.

Wash, dry off and pit the apricots. Instead of the kernel, fill the fruit with sugar cubes.

Form a 6 cm wide roll from the mixture, cut into 2 cm thick slices and flatten. Wrap the apricots in the flattened slices and shape into equal-sized dumplings with wet hands.

To finish, boil plenty of water, salt, sugar and a shot of rum in a pot. Place the dumplings in the boiling water and let them simmer just below boiling point for 15 minutes. In the meantime, shake the pot gently every now and then so that the dumplings can turn. Use a skimmer to lift the dumplings out, drain them and toss them in the buttered breadcrumbs.

To serve, dust with plenty of icing sugar.

Tip: It is best to serve the golden-brown dumplings with rum or vanilla cream.

Bon appétit!


Recipe of the region Salzkammergut »

Marillenknödel © SAB Live Cooking

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