Apricot Dumplings on Different Variants

For the apricot dumplings with choux pastry, boil 3/8 l milk with 2 dag butter and 1 pinch of salt. Stir in 25 dag flour over low heat until the dough is smooth, i.e. it separates from the dishes and spoon. Stir in 1 egg. When dough is smooth, stir in another 1 egg. After dough has cooled, knead briefly.

For the apricot dumplings with potato dough, knead 40 dag of floury potatoes cooked in their skins, peeled, mashed, with 12.5 dag of flour, 2.5 dag of liquid butter, 1 egg yolk and salt to a not too firm dough. For the apricot dumplings with curd dough, gradually mix 25 dag strained curd with 6 dag liquid butter, 1 egg, 1 pinch of salt, 12.5 dag flour and 2 tablespoons semolina. Refrigerate the dough for 20-30 minutes.

For the apricot dumplings, shape the dough into a roll of your choice and cut into 1/2 cm thick slices, flatten.

Place whole Wachau apricots on the dough slices, replace the pit with a piece of sugar cube, marzipan or nougat (possibly flavored with a few drops of Wachau apricot brandy), and wrap in dough.

Steep in boiling salted water for about 5 minutes. Remove and immediately roll the apricot dumplings in butter-roasted breadcrumbs (possibly enriched with grated walnuts or almonds), sprinkle with powdered sugar and serve.

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