Marillen Knoedel
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
potatoes
|
|
| ⅓ | pound |
all-purpose flour
|
|
| 1 ⅓ | ounces |
cream of wheat cereal
|
*
|
| 2 | large |
eggs
|
|
| 12 | ounces |
butter
|
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
nutmeg
|
*
|
| 27 | ounces |
apricots
fresh |
|
| 3 | ounces |
butter
|
|
| 1 | x |
cinnamon sugar
|
* |
| 1 | x |
sugar
cubes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
potatoes
|
|
| 151.2 | g |
all-purpose flour
|
|
| 38.5 | ml/g |
cream of wheat cereal
|
*
|
| 2 | large |
eggs
|
|
| 346.8 | ml/g |
butter
|
|
| 5 | ml |
salt
|
|
| 1 | pinch |
nutmeg
|
*
|
| 780.3 | ml/g |
apricots
fresh |
|
| 86.7 | ml/g |
butter
|
|
| 1 | x |
cinnamon sugar
|
* |
| 1 | x |
sugar
cubes |
*
|
Directions
On the day before, cook and peel and grate the potatoes.
Mix in the flour, cream of wheat, eggs butter, salt and nutmeg.
Knead well and roll out on a well floured board, about 1 cm thick and cut into 3x3 inch squares.
Wash the apricots and remove the stones. Put a cube of sugar in place of the stone, put the apricot back together and place in the middle of the square.
Fold the dough over and with well-floured hands knead it into a dumpling.
Finish all squares the same way. Bring a pot of water to a boil (with a pinch of salt) and slide in the bottom) for about 6 to 8 minutes.
Shake the pot gently so they don't get stuck.
They are done when they drop to the bottom.
Serve them hot ripped open at once with cinnamon sugar on top.
