We show you how to make authentic Austrian apricot dumplings (Marillenknödel) - VIENNA FOODTRIP - Apricot Dumplings Recipe. More Viennese recipes: recipes.vienna.info
This sweet Austrian dish can be served as a main course or a dessert. The typical Wachau apricots suit the best to make the perfectly authentic Marillenknödel.
#ApricotDumplings #Marillenknödel #ViennaTourism #VienneseRecipes #VienneseKitchen #Vienna
Ingredients for the apricot dumplings recipe:
- 500 g curd cheese
- 100 g breadcrumbs
- 100 g of wheat semolina
- 16 g vanilla sugar
- 2 eggs
- 1 dash of rum
- 75 g castor sugar
- Lemon zest
- 1 kg Apricots, washed
- sugar cubes
- 1 pinch of salt
- 50 g butter
- 130 g breadcrumbs
- 50 g sugar
- icing sugar for dusting
Preparation:
Mix all the ingredients together and leave to rest in the fridge for at least 30 minutes.
Meanwhile, wash and dry the apricots, press the stone out with the handle of a wooden spoon, insert a sugar cube. Fill a large, flat pan with water, add 1 pinch of salt.
Directions on how to make apricot dumplings:
Form balls from the dough, press flat, lay the apricot on top and wrap with the dough. Press the ends together with your fingertips and form nice, round balls. Place the dumplings in boiling water and simmer gently for approx. 20 minutes. Stir carefully from time to time.
In the meantime, make buttered breadcrumbs. To make, melt butter, add breadcrumbs and sugar, and roast until golden brown. Lift the dumplings out of the water, roll carefully in buttered breadcrumbs, sprinkle with icing sugar and serve.
#AuthenticAustrianDish #ApricotDumplingsRecipe #Vienna #AustrianRecipe
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More recipes: recipes.vienna.info
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Credits:
Idea & Concept: Vienna Touristboard
Director: Christian Gstöttner
Camera: Chérie Hansson/David Moser
Editing: Julia Naber / Lucas Cantera
Set Styling: Miriam Eberhard
Recipes: Sabine Hasenauer, Florian Prandstätter, Christian Thielen
Produced by OBSCURA / Die Kreativwerkstatt
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