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Polish Potato Dumplings

  1. Mash the boiled potatoes with a potato masher and mix them with butter.
  2. Pack the dough tightly into a bowl. Then divide it into four equal parts. Take one of them out and fill the empty place with potato flour. In this manner ideal proportions are kept.
  3. Add the remaining dough and knead it energetically, adding the eggs one by one. Add salt to taste.
  4. Shape the dough into small balls and press a characteristic hole with your finger in the middle of each dumpling.
  5. Put the dumplings in salted boiling water and wait until they float to the surface.
  6. Serve with butter, scratchings of smoked bacon or fried onion.
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The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.

Ingredients

  • 1 kg of boiled potatoes
  • potato flour
  • 2-3 eggs
  • 1-2 tablespoons of butter
  • salt
  • serve with: clear butter, scratchings of smoked bacon or fried onion

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