Silesian Apple Dumplings

Peel, quarter and core the apples, then roughly dice them. Make a not too firm dough with flour, egg and the melted butter, the baking powder, the apples and the milk. Later, cut dumplings from the dough with 2 damp tablespoons. Heat salted water in a wide saucepan, pour in the dumplings and let them steep in it for 15 min, but do not make them. Remove with a skimmer and then, well drained, baste with brown butter and sprinkle with sugar and cinnamon.

From the dough of this sweet main or possibly dessert (depending on how big or possibly small the hunger is) can also be made savory dumplings: Now instead of the apples 100 g crispy fried bacon cubes are kneaded in.

German

landscapes.

Published by the magazine dienieren & trinken, special edition 1979.

Our tip: Use a wonderfully spicy bacon for a delicious touch!

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