for 8 Dumplings
150 grams diced Granny Smith apples
1 teaspoon Butter
50 grams grated almonds
50 grams breadcrumbs
½ packet of Vanilla Sugar
½ pinch of cinnamon
1 teaspoon rum
¼ lemon peel, grated
dash of lemon juice
1 egg yolk
1 egg white
1 teaspoon
Sugar (10 grams) depending on sweetness of apple
Baking fat
// MARINATED STRAWBERRIIES
250 grams
Strawberries
1 tablespoon
Sugar
// IN ADDITION
Peppermint leaves for garnish
1 tablespoon
Yoghurt

Apple Dumplings
Briefly stew the Granny Smith diced apples in butter (drain the remaining fluid).
Add the almonds, bread crumbs, vanilla sugar, cinnamon, rum,
grated lemon peel, lemon juoice and egg yolk.
Whip up the egg white and sugar and fold in to mix.
Leave to settle for about 15 minutes
Make small dumplings from the mix and place in fridge for about 20 minutes.
Marinated strawberries
Clean strawberries and dry on kitchen paper.
Mix about 100 grams of strawberries with sugar. Quarter remaining strawberries.
Cooking
Heat the baking fat to 160 degrees, and fry the dumplings in the hot fat for about 1 to 2 minutes and remove and place dumplings on a plate. Place strawberries around dumplings and pour over the strawberry sauce. Decorated with peppermint leaves and yoghurt and serve.

Recipe courtesy of Heinrich Gasteiger, Gerhard Wieser and Helmut Bachmann
www.so-kocht-suedtirol.it/en/