The early apple must be consumed quickly - finally there are apple dumplings
They are everything my heart desires. A sweet, sour and cinnamony firework of taste and texture. A dream for all gnocchi lovers like me.
When I popped into my friend Elsbeth's house one late summer afternoon and the house smelled of cinnamon and apple, she was standing 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, make use of the first early apples, as they are not suitable for storage anyway.
Now all that's missing is the right apron, activation of the right soundtrack and you're ready to 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!!! 💚
