Austrian Marillen Knoedel - Apricot Dumplings
This recipe was handed down to me by one of my mother's Austrian friends, and it is "to die for".
Friends who have ever eaten it are continually nagging me to make it again during the fresh apricot season - it is so different and so delicious.
Quantities are approximate only as I was never really given quantities so you just have to work by how the dough is - it needs to be quite firm so you can roll it out to thinly coat the apricots.
: 45 minutes
: 15 minutes
2 cups plain flour
½ cup milk
½ cup water
1 -2 eggs
Apricots -about 10 - 12
One of my favourite meals
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