Apple, Pomegranate and Cranberry Dumplings

For the apple dumplings, mix the egg yolks, flour, milk, sugar and a little salt until smooth.

Peel the apples, cut them off and fold them into the dough.

Whip the egg whites to a stiff egg white and fold in as well.

4. mix all the ingredients for the pomegranate dumplings into a thick dough, the same goes for the cranberry dumplings. If you do not have fresh cranberries at hand, you can use frozen ones, but then you will have to omit the water for the dough.

Heat clarified butter in a cast iron or coated frying pan, form dumplings from the dough with a spoon and fry them on both sides until golden brown. While still warm, coat the apple dumplings with caster sugar and serve.

Bring the pomegranate and cranberry dumplings briefly to the boil in refining sugar (water and sugar in a ratio of 1:1) and serve hot together with the apple dumplings.

Tip: Instead of clarified butter, you can also use butter in most cases.

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