Paulchens FoodBlog?!

O my god, did she really say dumplings?!?!?

I am Austrian, we are supposed to be good at making dumplings.
I am good at eating dumplings. Honestly!
I love them, I grew up with them.

But I hate making them. They never turn out the way they are expected to! Dumplings simply hate me.

When Johanna announced the new challenge for WTISM I first thought: No I’ll not attend this time. I can’t. I won’t.

But then - after a second thought - I wanted to succeed!! I carved victory over those dumplings…

Aye – see yourself whether it was a victory or a total disaster:

At this point I didn’t have to think twice what kind of dumplings I would do.
Having my roots in the lovely countryside of “The Wachau” (my hometown is Krems) it was quite clear that they had to be “Marillenknödel” because apricots is a fruit The Wachau is famous for.

But on the other hand one part of my family originates from another part of Austria: Waldviertel which is known for their extensive use of poppy seeds and potatoes.

So one of my Grandmas would make her Marillenknödel covered with a dough mainly consisting of curd and the other Grandma would do it with lots of potatoes.

I love both, you can count on that! So I decided to do both. Am I brave or am I brave? :^^:

Mix all ingredients together and let rest for about 15 minutes.
Flatten 1 tablespoon of the dough in your hand and cover 1 apricot with it.
Cook in water with some salt ~ 15 mnutes.
Note: dumpling is well done when it “swims” on the surface.
Roll dumplings in crumbs.

1. Cook potatoes and mash them.
2. Mix butter with eggs and combine with seminola and salt. Work up a dough with potatoes and flour.
3. Use about 1-2 tablespoons of dough to cover the one apricot propperly.
4. Cook for 10 minutes in boiling salty water, let simmer for about another 10 minutes.
5. Roll dumplings in almond crumbs or poppy seeds.

Combine all ingredients together. use 1 tablespoon of poppy seed filling and cover with dough (see recipe above) and form a propper dumpling.
cook in salty water about 10-15 minutes.
roll in poppy seed or almond crumbs.

Almond crumbs

Roast 40 grams of spelt crumbs and 80 grams grounded almonds with 20 grams butter.
Add 1 tablespoon sugar and 1/4 teaspoon cinnamon. Roast until golden brown.

Note:
Normally you’d replace the apricot stone with lump sugar, but as Mrs Q. does not like her sweets tooo sweet (how peculiar, huh? *wink*) I filled the space with some of the poppy seed filling. It tasted real good with the apricots :^^:

WTSIMWaiter there’s something in my