apricot dumplings
Apricot dumplings are a traditional pastry in Bohemian and Austrian cuisine . They are particularly widespread in the apricot- growing areas such as the Wachau and the Vinschgau . Apricot dumplings are also known in Bavarian cuisine .
preparation
Small dumplings are formed from dough, into which the pitted apricots are inserted. The dumplings are cooked and rolled in browned crumbs , then served sprinkled with icing sugar . Pot dough , potato dough and choux pastry are mainly used as dough . Regionally the dumplings are also sprinkled with cinnamon sugar, poppy seeds or crushed gingerbread crumbs. Or the very dry Czech curd cheese is rubbed and poured over the dumplings. Occasionally they are doused with melted butter.
Apricot dumplings as a ready-made meal
Many ready-made meal manufacturers also have apricot dumplings in their range. It is criticized that whole apricots are not always used as a filling, but instead apricot pulp with chopped up fruit pieces from some producers.
Others
The ice cream dumplings invented by Kurt Tichy are offered in the Vienna ice cream parlor Tichy on Reumannplatz . The dough is imitated from ice cream , the crumbs consist of a nut-sugar mixture.
See also
Web links
- Dumplings in general . Entry no. 184 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .
Individual evidence
- ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 92 .
- ↑ Apricot dumplings: porridge instead of fruit. In: Konsument .at. February 23, 2010, accessed July 28, 2013 .