Potato-Apple Dumpling

Soften potatoes in their skins in salted water, press through a press while still hot. Knead potatoes with semolina, flour, egg yolks, salt to a smooth dough. Peel apples, cut into quarters, remove core. Stir apple juice with juice of one lemon and apple brandy. Cut apples into 2 cm wedges and soak in the mixture for 1 hour. Drain apple slices and drain well.

Form potato dough into a roll. Cut pieces from the dough roll and press them flat. Wrap the apple slices in the dough. Melt clarified butter in a frying pan. Turn the apple dumplings in the heated fat to the other side and layer them closely together in the frying pan. Bake in the oven at approx. 180 °C for approx. 45 min.

Serve the potato-apple dumplings sprinkled with powdered sugar and cinnamon. Serve with apple puree mixed with a little bit of apple schnapps.

Drink: Stiegl Goldbräu

Tip: Instead of clarified butter, you can also use butter in most cases.

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