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Submitted by Mini Oven on July 6, 2008 - 5:27am. Apricot Dumplings, Marillenknödel
Apricot dumplings: A true Austrian delight! Just in time for Apricot season (northern hemisphere) A few things to remember before getting started: The dough is 2/3 cooked potatoes combined with 1/3 other ingredients by weight. Potatoes should be the flaky type or bake type potatoes and boil one or two extra to make sure there are enough. Apricots can be fresh, frozen and even slightly on the firm side. One can carefully remove the pits and place a sugar cube inside larger fruits, this works esp. well for freezing. Apricots, peaches or cherries are all posible. Crumbs may include grated nuts as well. You will need: potatoes 700g, AP flour, one egg, salt, butter, a large fry pan, a large pot for boiling, work surface, & about 750g fruit or 12 apricots, a slotted spoon, sugar. APRICOT DUMPLINGS makes 12 Potato Dough:
Crumbs:
Grate fine or put potatoes thru a ricer. Combine loosely and evenly with flour and salt and make a hole in the middle. Add egg and bits of butter. Now pinch and quickly knead into a nice firm dough, no added flour, remove or squish any lumps. Roll out into a log and divide into 60g lumps for apricots and 40g for cherries. Set a large pot of salt water to boil, you will want to cover the dumplings and they should just swim and not touch the bottom, about 1/3 to 1/2 full of water with about a teaspoon of salt. Roll each lump into a ball and then into a disk with the middle slightly thinner than edges. Now you can use just a little flour in the palm of one hand to help shape lump and keep it from sticking while you place each fruit into dough. Press & stretch the dough tightly around each fruit trying to prevent any air pockets. Seal opening and roll slightly in hands to make round. Set aside and repeat for next fruit until all are prepared. (They can be frozen or refrigerated at this point. If using frozen fruit, it is recommended to boil right away to retain shape.) When water is boiling, give it a good stir so it is moving and slip dumplings in on a wet spoon. Set timer for 15 minutes. Turn or jar pot often to prevent sticking. After water has returned to boiling reduce heat to softly roll the dumplings as they boil. Meanwhile, heat up a large fry pan and brown crumbs in melting butter. The trick here is not to let them burn so stir often and turn off heat before they're done, the heat in the pan will continue to brown them. Set the pan aside or nearby. When the dumplings have boiled 15 min, gently transfer with a slotted spoon into the crumbly pan. Pick up the pan and with a rotating motion rolling the balls into the crumbs coating them as you play. Remove onto a serving plate or smaller plates and serve warm with fine sugar. Variations may include serving with Vanilla sauce or Vanilla ice cream. Three make a meal, one a dessert. I made 8 Apricot and 8 cherry.
Put potatoes thru a ricer... or whatever and fluff in flour & salt
Add egg and butter...and start squishing and kneading
knead: ..and take a picture at the same time ...until uniform
Shape a disk
shape and fill
...and press around until closed up and sealed
boil and brown at the same time
rock and roll until coated ... then serve up piping hot!
Apricots and Cherries! Yum yum!
Enjoy!
Submitted by Mini Oven on March 2, 2008 - 11:33am. It's Bärlauch zeitSpring has sprung and so has the Allium ursinum or Bear garlic, known in my woods as Bärlauch. German: http://www.uni-graz.at/~katzer/germ/Alli_urs.html English: http://www.uni-graz.at/~katzer/engl/Alli_urs.html I have two containers of freshly plucked leaves gathered from the forest floor (before the storm hit us) and don't quite know where to start..... Submitted by Mini Oven on February 16, 2008 - 1:39pm. Pizzies Pierre-nuries 9 storyHow I went about it... I made Leader's Pierre-nury rustic rye dough. I like the dough so much, I'm experimenting again, well.... After following all the directions, carefully laid out the dough before me. I had just prepared all my ingredients: Submitted by Mini Oven on October 6, 2007 - 12:56pm. Walnut flourHello! Just wanted to show the machine I use to grate nut meats into flour. Same can be used for sunflower seeds, hard bread (crumbs) hard cheese, etc. The nuts are cut and not mashed or pressed so they remain fluffy and dry. Submitted by Mini Oven on September 21, 2007 - 10:50am. Mini's Oven in ChinaHere is what got me into The Fresh Loaf, dealing with this and a similar oven.
Submitted by Mini Oven on August 31, 2007 - 1:43am. Sourdough moving experiment.Many many months ago, in Austria far away, a sourdough starter was supplied from a baker, good and qualified. The Austrian starter was dried and traveled to China where part of it mixed and grew nurtured in the presence of Chinese all purpose flour and later with Austrian Rye flour. Sometimes it sat out to grow, sometimes it sat in a refrigerator, one time even froze but it lived long and prospered and provided many a loaf of bread. Then it was dried. This happened at various times in the last few months. Submitted by Mini Oven on July 27, 2006 - 8:00pm. Buckwheat berriesJuly 28, 2006 Found Buckwheat berries in the market. Submitted by Mini Oven on June 30, 2006 - 7:42pm. Oat Starter onlySubmitted by Mini Oven on June 17, 2006 Submitted by Mini Oven on June 29, 2006 - 6:51pm. Alas poor Yorick, I knew...Oh the agony of defeat! I bet you can just see me trying to strangle an unraised piece of dough flopping listlessly as I shake out whatever life is left in it. No? Well, I can and don't know if it feels good, more sticky and frustrating than anything else. I had been working on Sourdough yeast development and my Barley let me down. I feel like Hamlet holding my skull of a dough ball. In the following scene, Yorick is played by Barley dough: Submitted by Mini Oven on June 20, 2006 - 5:05am. Spices of BreadJune 20, 2006 I can't imagine what my loaves would be without the wonderful special bread spices. Oh poppycock, yes I do, they would be bland and almost boring. You see I bake low salt. Now if I want to cut back on the salt something has to add some flavour. I started out putting in bread spices (the flavour) not because of the lack of salt but just because I like it. Reducing the salt was easy. |