Viennese Apricot Dumplings Recipe
This Viennese Apricot Dumplings recipe has helped me save a lot of money and at the same time enjoy what I love. Viennese Apricot Dumplings definitely occupies the topmost position in my list of favorite dumplings. Something worth trying!
Ingredients
| 1 7 1/2-ounce package farmer cheese | ||
| All purpose flour | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| Butter or margarine | ||
| Salt | To Taste | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| 10 firm medium-sized apricots | ||
| 10 sugar tablets | ||
| Water | ||
Directions
1. With back of spoon, press farmer cheese through strainer into large bowl. Add flour,egg, 2 tablespoons melted butter or margarine and 1/4 teaspoon salt; mix with wooden spoon to form a soft dough. Wrap dough in plastic wrap and refrigerate until firm enough to handle, at least 3 hours or overnight.
2. About 1 1/2 hours before serving, in small bowl, mix brown sugar and cinnamon; set aside. Cut short slit along seam of each apricot; open slightly to remove pit. Place 1 sugar tablet in cavity; reclose apricot.
3. Divide dough evenly into 10 pieces. With floured hands, on lightly floured surface, pat 1 piece of dough into a 5-inch round. Wrap dough around 1 apricot, pinching edges of dough to completely enclose apricot and seal edges. Set dumpling aside on floured surface; cover with plastic wrap to prevent dough from drying out. Repeat to make 9 more dumplings, reserving remaining brown-sugar-and-cin-namon sugar mixture for sprinkling over cooked dumplings later.
4. Fill 8-quart saucepot or Dutch oven three-fourths full with water. Add 1 tablespoon salt; over high heat, heat to boiling. Carefully drop dumplings into boiling water. When dumplings rise to surface and float, cover saucepot and cook 10 minutes.
5. Meanwhile, in 1-quart saucepan over low heat, heat 1/2 cup butter or margarine (1 stick) until melted. Remove saucepan from heat.
6. With slotted spoon, remove cooked dumplings from water; drain dumplings (still held in slotted spoon) on paper towels; place in warm deep platter. Pour melted butter over dumplings. Sprinkle remaining brown-sugar mixture over dumplings.
2. About 1 1/2 hours before serving, in small bowl, mix brown sugar and cinnamon; set aside. Cut short slit along seam of each apricot; open slightly to remove pit. Place 1 sugar tablet in cavity; reclose apricot.
3. Divide dough evenly into 10 pieces. With floured hands, on lightly floured surface, pat 1 piece of dough into a 5-inch round. Wrap dough around 1 apricot, pinching edges of dough to completely enclose apricot and seal edges. Set dumpling aside on floured surface; cover with plastic wrap to prevent dough from drying out. Repeat to make 9 more dumplings, reserving remaining brown-sugar-and-cin-namon sugar mixture for sprinkling over cooked dumplings later.
4. Fill 8-quart saucepot or Dutch oven three-fourths full with water. Add 1 tablespoon salt; over high heat, heat to boiling. Carefully drop dumplings into boiling water. When dumplings rise to surface and float, cover saucepot and cook 10 minutes.
5. Meanwhile, in 1-quart saucepan over low heat, heat 1/2 cup butter or margarine (1 stick) until melted. Remove saucepan from heat.
6. With slotted spoon, remove cooked dumplings from water; drain dumplings (still held in slotted spoon) on paper towels; place in warm deep platter. Pour melted butter over dumplings. Sprinkle remaining brown-sugar mixture over dumplings.
Chef
