Ingredients 2 cups plain flour
½ cup milk
½ cup water
1 -2 eggs
Apricots -about 10 - 12
Wash and dry your fresh apricots - do not buy very small ones, and ones that are slightly riper are nicer (though not overripe).
Mix the flour, milk and water in a pot and stir with a small amount of butter.
Slowly bring it to the boil, stirring until the mixture leaves the edges of the pot, and turn off heat.
Allow this to cool, and when a bit cooled add one egg, and knead until it forms a ball.
While it is cooling, start to boil some very slightly salted water as you will need a large pot so that the apricot balls can float to the top when ready.
You then have to work out if the mixture is correct - can you roll it out? If it is too dry, add another small egg or a bit more milk and water.
Roll the dough into a log and cut off a piece as you need it.
Roll this around the apricot making sure it is sealed everywhere, and making the dough as thin as possible (mine turned out a bit thick this time).
Once you have done about 5 or 6, depending on the size of your pot, drop them carefully into the boiling water. Do not overcrowd.
They are done when they float to the surface, and this usually takes about 5 to 7 minutes.
You can keep them warm in a very low oven while you make the rest.
Meanwhile either melt some butter and put in a small serving gravy dish, and a separate dish with bread crumbs, and then each person dips their knoedel in each of these; or you can melt the butter in a frying pan, and add some breadcrumbs and roll the knoedel in them so they are coated.
Cut in half, take out the pip and add sugar in the middle, to the apricot if required.