I am very glad that I do not have to write a cook book. Or any instructional pamphlet. NO PATIENCE.
How do you writers do it?
Anyway, in general, besides some basic weighing of important ingredients, I usually wing my recipes. Most times OK, once in a while excellent, sometimes horrible results come from this "technique".
With these Austrian gluten free Apricot dumplings I better watch it, especially since I want you to try them at home. So here is a recipe with some sort of instructions for the fluffy little fruit dumplings my family ( and most of Austria) love so much.
500gram Quark ( A soft cheese I found to my surprise here at Superstore)
250gram of the famous GFP flour mix
Dash of vanilla
Gluten free bread crumbs
10 Apricots, pit replaced with a sugar cube.
OK. So mix the dough ingredients until you have sort of a smooth dough, pile it on a flat surface covered with corn meal (so nothing sticks), roll into a thick round sausage shape and let sit for an hour that all ingredients can quell and won't fall apart inthe boiling water.
Then cut a small piece of dough (with the help of more corn meal on your hands), flatten, enter apricot close up, without any gaps and roll into a tight ball.
Drop them into boiling water, reduce heat to simmer and let them float away for 20 to 25 minutes. This way the apricot gets soft, the sugar cube melts and and it all amalgamates in there to get this saucy sweet/sour centre.
Of course in the meantime, brown some butter, add your favorite gluten free crumbs, roast till nice gold brown, add loads ( and loads) of icing sugar and roll the dumplings in that mixture.
Serve with extra melted butter and eat at least two of them.
NOT THAT DIFFICULT
MIX IT ALL UP
THE CORNMEAL ABSORB MOISTURE DURING COOKING
OPEN APRICOTS, REPLACE PIT WITH SUGAR
MAYBE THE BEST PART. CRUMBS, BUTTER&SUGAR
DON'T CURSE IN FRONT OF YOUR KIDS.....(STICKY MESS)
NEAT BALL, COVERED IN CORNMEAL
SIMMER. DON'T BOIL
ROLL IN BUTTERED BREAD CRUMBS
TOP WITH BUTTER
YOU WILL LOVE IT
ALSO GOOD THE NEXT DAY, HEATED UP