Apricot dumplings from the wachau á la Sacher
To make the dough, combine and knead all the ingredients until smooth.Wrap in plastic and stand in a cool place. Meanwhile, boil the potatoes in their skins until they are soft. Peel while they are
still hot, and put them through a potato ricer. Let the mass cool a little. Chop the truffles into small cubes, and mix them in with the potato mass along with the cream cheese, truffle oil, egg yolk, parmesan and a pinch of salt. On a floured surface roll the dough out thinly and, using a cutter or the top of a glass, cut out forms about 8 cmØ. Place some potatomixture in the middle of each one, brush the edge with egg yolk and fold the rounds in half, pushing the edges to seal.
Boil some saltwater, put the pouches in and simmer for about 10minutes. Remove, and drain. Arrange the pouches on warmed plates and dribble over some veal juice before serving.
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