Little fat dumplings, bulging with fruit and dripping with cinnamon flavoured butter, Kyute Ovocne Knedliky (kee-noo-tay oh-voht-nay k’ned-lee-kee) may be made zuith any variety of fruit. They are marvellous served hot for a special afternoon tea or as a dessert.
2- teaspoon butter oz. fresh yeast
1 oz. plus
½ teaspoon sugar
1 fl. oz. lukewarm milk
8 oz. flour
1 teaspoon salt grated rind of
1 teaspoon vanilla essence egg yolks
6 fresh apricots, halved and stoned
6 small plums, halved and stoned
2 tablespoons sugar
4 oz. butter, melted
2 oz. sugar
2 teaspoons ground cinnamon
Using the ½ teaspoon of butter, lightly grease a large baking sheet. Set it aside.
Crumble the yeast into a small mixing bowl and mash in the ½ teaspoon of sugar with a fork. Add the milk and stir the mixture well. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast mixture is puffed up and frothy.
Sift the flour, remaining sugar and ½ teaspoon of the salt into a medium-sized mixing bowl. Stir in the lemon rind. Make a well in the centre of the flour mixture and pour in the yeast mixture, vanilla essence and egg yolks. With a wooden spoon gradually draw the flour mixture into the liquid.
When all the flour has been mixed in, with your hands, knead the dough until it is smooth. Cover the bowl with a clean, damp cloth and set it aside in a warm, draught-free place for 1 to 1 ½ hours, or until the dough has risen and doubled in bulk.
While the dough is rising, prepare the filling. Place the apricot and plum halves on a shallow dish and sprinkle over the sugar. Set the fruit aside.
Turn the dough out on to a floured surface and knead for 4 to 5 minutes. Flatten the dough with your hands and then, with a rolling pin, roll it out into a square J-inch thick. With a sharp knife, cut the dough into twelve 4-inch squares.
Put the fruit halves together, one apricot half with one plum half, and place one whole fruit into the centre of each square. Carefully fold the dough squares over the fruit, pinching the corners together well, so that the fruit is completely enclosed. Shape the dough squares into balls.
Place the balls on the prepared baking sheet, cover with a clean cloth and return to a warm, draught-free place for 30 to 45 minutes.
Half fill a large saucepan with water and add the remaining salt. Bring the water to the boil over moderately high heat.
When the water boils, drop 2 or 3 dumplings in, cover the saucepan, and boil briskly for 10 to 12 minutes turning the dumplings over halfway through the cooking time. With a slotted spoon, transfer the cooked dumplings to a warm serving dish. Keep warm while you cook the remaining dumplings in the same way.
Pour the melted butter over the dumplings and dredge them with the sugar and cinnamon. Serve hot.
PICKLED PORK OR CORNED BEEF HASH
A meat hash popular throughout Germany, Labskaus (lap-skoss) is frequently served with a poached egg on top of each portion. Pickled pork is the traditional meat used for Labskaus but corned beef is now often substituted. Serve with pickled beetroot and chopped gherkins for a delicious snack meal.
1 oz. butter large onions, finely chopped
1 lb. pickled pork or
14 oz. canned corned beef, finely chopped pickled herrings or rollmops, drained and finely chopped
1 anchovy fillet, finely chopped
6 large potatoes, cooked and mashed
½ teaspoon black pepper
1 teaspoon lemon juice
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasion-ally, for 5 to 7 minutes, or until they are soft and translucent but not brown.
Add the pork or corned beef, the herrings or rollmops and anchovy fillet and mix thoroughly to blend. Stir in the potatoes, pepper and lemon juice. Cook the mixture, stirring occasionally, for 5 minutes, or until the mixture is very hot.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.