Classic viennese beef soup
Foto: Willfried Gredler-Oxenbauer
Blanch apricots in boiling water, skin, cut and remove stone. Put one piece of lump sugar into each apricot. Cook the potatoes in their peel, peel them and pass them through a strainer or potato press. Mix with salt, the egg yolk and the flour to a smooth dough. Roll out the dough on a floured pastry board (worktop) and cut into 5x5 cm squares. Put a prepared apricot into the middle of each square, fold the dough around the fruit and form a dumpling. Bring plenty of salt water to boil and simmer the dumplings for 10 minutes. Meanwhile melt the butter and roast the bread crumbs golden brown. Lift the dumplings out of the water with a slotted spoon, allow the water to drip off and roll in the breadcrumbs. Sprinkle with icing sugar and serve.
You can also make plump dumplings with the same dough - just put plumps without their stone onto the dough square instead of the apricots and proceed as previously described.