INGREDIENTS
1 | cup flour |
1/2 | cup milk |
1/2 | cup water |
1 tbsp | butter |
1 | pinch salt |
1 | egg |
1 | egg zolk |
| breadcrumbs |
| butter |
| confectioners' sugar |
14 | apricots |
14 | cubes sugar (if you like) |
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PREPARATION
Wash the apricots, cut them open (don't cut them apart!), take the stone out and fill in 1 cube of sugar. If you don't like the dumplings too sweet, use the apricots without cutting them.
To make the choux pastry, bring milk, water, butter, and salt to a boil. Add the flour when it's boiling and stir until the dough comes off the pan. Turn off the heat (if using gas, reduce the flame). Add the eggs to the warm dough and mix well with a spoon. Put the dough onto a surface that is covered with flour, sprinkle more flour over the dough and knead into a nice dough. Form the dough into a thick roll and cut it into 1 cm (about 1/2 inch) thick slices.
To form the dumplings, take one slice of dough into your hand, press it flat a little bit, add a dry apricot, and "knead" the dough around the apricot until the fruit is completely covered with dough. At the end press the dough down lightly so that there is no air between the apricot and the dough (otherwise the dumplings can burst!).
Toast the breadcrumbs in butter in a frying pan until nicely browned. Let them cool, otherwise the dumplings can burst! If you like you can also add cinnamon, sugar, or grated nuts.
Put the dumplings in boiling water and simmer, stir carefully from time to time so that the dumplings move and don't stick to the bottom of the pan. The dumplings will "swim" on the surface of the water after about 5 minutes. Let them simmer for another 5 minutes.
Now put the dumplings into the frying pan and toss carefully so that the dumplings will be covered with the breadcrumbs. Place the dumplings on a plate, sprinkle with confectioners' sugar, and serve hot.
Our special hint: You can use the same choux pastry for "Schupfnudeln" or "Mohnnudeln". Instead of apricots, you can also use strawberries or plums.
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