Our chef cook recommends

Gustav Mahler Dumplings

Ingredients for the dough:

• 400-450 g farinaceous potatoes, (pre-cooked)
• 1 pinch of salt
• 125g flour
• 125g semolina
• 30g butter
• 2 egg yolk
• 1/2 unsprayed lemon zest

Ingredients for the filling:

• 500g apricots
• 5-6 sugar lumps

Further ingredients:

• Salted water
• 100g butter, sugar
• approx. 125g breadcrumbs

Preparation:
Peel the hot potatoes and press them in a ricer. Place salt, flour, semolina, soft butter and egg yolk in a bowl and mix the ingredients together until blended into a nice, even dough. Set aside for approx. 30 minutes.

Wash the apricots and remove the kernel. Insert 1/2 lump of sugar. Roll the dough to approx. 5 cm thickness and cut into 30-40g pieces. Flatten pieces lightly, place an apricot onto the centre and wrap the dough over; press to give the form of a dumpling.

Bring 2l of slightly salted water to boil, add the dumplings, boil them quickly, then drain and leave to dry off for approx. 6-8 minutes.

In the meantime, lightly toast the breadcrumbs in the butter. Drain the apricot dumplings well, roll them in the breadcrumbs, sprinkle with sugar and serve immediately.

Best wishes of culinary success from Jürgen, head chef and son at the Hotel Santer: Enjoy!

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