Marillenknödel; Austrian Apricot Dumplings

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(4 - 8 dumplings)

Over the years I have come across various versions for these dumplings. Some recipes use a quark dough or yeasted dough...  in my family (both my mum and grandmother) made these with a potato dough similar to gnocchi.

My mum used to fill these dumplings with either apricots or those small Italian prune plums (Zwetschgenknödel). This year the apricots were gigantic and I didn't like the large dumplings I got as a result. I will only make these again if I can get my hands on small apricots. The portions will be more manageable that way.

1 lb starchy potatoes, russet or idaho

1 large egg, lightly beaten
2/3 cup flour, give or take
a pinch or two of salt
a pinch or two of nutmeg
4 - 8 apricots, depending on the size
4 - 8 cubes of sugar

3 tbsp butter
1/2 cup bread crumbs
2 tbsp sugar
1/2 tsp ground cinnamon

Wash the potatoes, cut them into a few pieces (no need to peel them) then boil them in salted water until they are tender; 10-15 minutes. Remove, drain the water.

Remove the skins when they are cool enough to handle, then press the warm potatoes through a ricer, or mash them with a potato masher.

Gently mix the egg into the potatoes, then carefully work in the flour, beginning with 1/2 a cup and the salt and nutmeg. Keep adding small amounts of flour until you have a soft smooth dough, trying not to overwork it or to get too much flour into the mixture (otherwise the dumplings might be too dense).

Cut a slit along one side of each apricot. Remove the pit and replace it with a sugar cube.

Divide the dough into 4 to 8 pieces (depending on the size of the fruit), and shape a piece into a ball, then flatten it. Place an apricot into the centre and pull the dough up the sides until the entire apricot is encased, and pinch the dough together. Do the same with the remaining dough and apricots.

Bring a large pot of lightly salted water to a strong simmer. Carefully drop in the dumplings, and lower the heat so that it barely simmers. Cook the dumplings for about 10-16 minutes (depending on the size of your dumplings). I like to cook them for a couple of minutes after they rise to the surface. Drain the dumplings and set aside.

Meanwhile, heat 1 tbsp of butter in a skillet, reserving the other two tablespoons. When it's melted, add the breadcrumbs and fry them until they are golden brown. Remove from heat.

Combine the sugar and cinnamon, and toss that with the breadcrumbs. Roll the dumplings in the breadcrumb and sugar mixture until they are evenly coated.

To serve. Heat the remaining 2 tablespoons of butter until it's nicely browned, taking care it doesn't burn. Cut each dumpling in half and drizzle a bit of browned butter over each one.