Apple dumplings - fruity, fresh with a wintery attitude
They are everything my heart desires. A sweet, sour and cinnamony firework of taste and texture. A dream for all dumpling lovers like me.
When I popped into my friend Elsbeth's house one winter afternoon and the house smelled of cinnamon and apple, she stood at the stove over a steaming dish and invited me to taste it, delighted by the visual and olfactory stimuli. One spoonful was not enough.
Minutes later I was sitting at the table with a full plate of soup and couldn't follow the conversation - I was in love with shock, because my Eastern Austrian taste buds were not familiar with this heavenly dish.
Since then, it has been a staple in my kitchen.
If you want to give it a try, start by looking for the right apples, because the success of the taste depends on them.
I use the Schönen aus Boskoop, which we simply call Boskop. It is a classic storage or winter apple that is ideal for baking and even more ideal for roasting, as it only develops its full spectrum when heated - and this ranges from sweetness to a pleasant acidity.
Once you've done that, grab your apron, activate the appropriate playlist and off you go!!!
What we need
2 people (or 4 if as a dessert)
For the dumplings:
¼ l milk (or plant milk)
3 eggs
- 330 - 350 g flour (depending on the size of the eggs)
a pinch of salt
For the apple glory:
some butter (approx. 50 g)
½ kg apples
Sugar (amount and type to taste)
Cinnamon
Who likes:
Grated walnuts
🍎 Mix the dumpling ingredients and bring a large pan of water to the boil
🍎 Don't grate the apples too finely (I don't peel them beforehand)
🍎 Melt the butter in a pan and caramelize the desired amount of sugar
🍎 Pluck the dumplings into boiling water and simmer for approx. 10 minutes, depending on size
🍎 Put the apples in the pan, add the cinnamon and simmer briefly (this is where the walnuts come into play)
🍎 Add the finished dumplings to the apples, sprinkle with powdered sugar and enjoy steaming
Have fun!!! 💚
