We had the priviledge to live in a perfectly quaint little village called Dudledorf, Germany for about 2 years. The main street was as quintessential an old village as you can find. On the main street (cobblestone, of course) there was a restaurant called Torschänke that was like none other. The menu changed with the season, the chef/owner was a master but it was small enough that he would visit you at your table often and he knew his customers well.
Everything we ever had there was amazing, but there was a dessert that was unforgettable - apfel klöβe (auf Englisch - "apple dumplings"). We have thought about them and longed for them many times over the couple years since we left. We have looked for recipes or even some idea of how to make them and finally we found something that is close... not the real deal, but really close.
The real thing was served with this vanilla ice cream that was far better than any American made ice cream. We haven't been able to duplicate it either but we made some fresh vanilla ice cream and served it while it was still slightly soft - Yum!
500 g apples (3-4 medium) peeled and finely chopped or grated
300 g flour
1 tsp baking powder
20 g butter (~2 Tbsp), plus about 2 Tbsp browned butter for finishing
1 egg
1/8 l milk (1/2 cup)
cinnamon sugar
Start a large pot of slightly salted water to boil on the stove.
Mix the flour with the baking powder and cut in the butter to make coarse crumbs. Make a well in the center and stir in the milk and egg. Fold in the apples.
Using two spoons form the dough into small egg shaped dumplings. Add them to the water all at once. They will sink and then float to the top as they cook. Let them boil for about 10 min.
When they are almost done melt and slightly brown about 2 Tbsp butter in a frying pan. Pull them out of the water and straight into the butter and cook them over medium heat to brown them slightly. Serve, sprinkled with cinnamon sugar while they are still hot (best with some fresh vanilla ice cream).
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