Vorarlberg Style Stuffed Knödel

Method

1. Combine the flours and salt in a bowl.
2. Add the butter and mix until the texture resembles coarse sand.
3. Gradually add water, mixing until a dough forms. Knead for 5 minutes.
4. Roll the dough into small balls and flatten into discs.
5. Place a spoonful of the nut and raisin mixture in the center of each disc.
6. Fold the dough over the filling and seal the edges.
7. Boil the dumplings in salted water until they float.
8. Serve warm with a dollop of apricot jam.