Rhenish Apple Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g apples, e.. Berlepsch, Boskoop or similar
- 125 ml water
- 80 g suar
- 250 g flour
- 3 egg (s)
- 0.5 teaspoon ½ baking powder
- 1 pinch (s) salt
- 125 ml milk and water, mixed
- Salt water
- 100 g butter
- cinnamon and sugar
- 16 sausages, e.g. Nuremberg sausages
Print Recipe
Pin Recipe Instructions
- Peel the apples, cut them into pieces and put them in a saucepan with the water and sugar. Cook over medium heat to make apple compote. Stir occasionally, do not cook too soft.
- Mix the flour, eggs, baking powder, salt and the milk-water mixture into a thick dough in a dough bowl (if possible with a spout).
- Bring salted water to a boil in a large saucepan. Put the dough in teaspoon-sized portions with one or two teaspoons in the boiling salted water. When the dumplings come up and float on the water, they are skimmed off with a slotted spoon and placed in the applesauce.
- Fry the sausages in a pan. Melt the butter and brown.
- Serve the apple dumplings with brown butter and cinnamon sugar and the grilled sausages.
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