Apricot Dumplings with Potato Dough
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury
- 80 g butter, soft
- 50 g wheat semolina
- 1 egg (s)
- a bit salt
- 250 g flour
- 1 ½ kg apricot (s), (apricots)
- sugar
- 180 g butter
- 150 g breadcrumbs
- some cinnamon
- some cocoa powder
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in their skins, peel them while they are still hot, press through the potato press and allow to cool.
- Then mix lightly with butter, semolina, salt and egg. Sift the flour over it and work it into a smooth dough. Immediately after kneading, the dough should no longer stick to your fingers -> if necessary add flour or some semolina. Let rest briefly in the refrigerator.
- Flour the work surface, roll out the dough 0.5 cm thick, cut into squares (7 cm x 7 cm) or roll a sausage, then cut into pieces and press each piece flat on your hand.
- Core the apricots and add sugar or halve them and cover with the batter. Now let it simmer gently in boiling salted water for about 10 minutes.
- Melt the butter, add the breadcrumbs, let them brown while stirring constantly, then add the cinnamon, sugar and a little cocoa powder.
- In the meantime, let the dumplings drain. Now roll the dumplings in the breadcrumbs and serve immediately while still hot.
- Tip:
- You can freeze the dumplings before they are cooked, simply put them on a tray in the freezer and after a few hours take them out and fill them into bags. Then put it directly still frozen in hot salted water, cook a little longer and roll in the crumbs mixture.
- You can also use strawberries or plums instead of apricots. If the fruits are not so sweet, then we add sugar to the apricots.
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