Apricot Dumplings with potato dough
Recipe for easy to shape Austrian Apricot Dumplings with potato dough and toasted breadcrumbs.
Zutaten
Dumplings:
- 400 g potatoes ~ 0.9lb
- 125 g all purpose flour 1 cup
- 1 egg
- pinch of salt
- 4-6 apricots depending on size
- 4-6 sugar cubes optional
For the breadcrumbs:
- 40 g butter ~ ⅓ stick
- 150 g breadcrumbs ~ 1 cup or more to taste
- 1 tablespoon vanilla sugar optional
Further
- powdered sugar for sprinkling
Anleitung
- Boil potatoes with skin and let cool in the skin (best the day before). Peel just before processing.
- Press through a potato ricer or grate (not in a blender!).
- Knead into a dough with the flour, egg and a pinch of salt.
- Cover dough and let rest for about 10-20 minutes.
- Remove the apricot seeds with the handle of a wooden spoon. Pour in sugar cubes instead of the seeds.
- Bring water to a boil in a large pot, salt lightly.
- Divide dough into 4-6 equal pieces. If dough is still too sticky, knead with a little more flour. Fill dumplings with apricots, close well and form round.
- Simmer dumplings for about 10-15 minutes until they float to the surface. Cooking time may be longer for larger or frozen dumplings.
- Meanwhile, melt butter in a pan and toast breadcrumbs with sugar and vanilla sugar until golden brown.
- Strain the dumplings and roll in the breadcrumbs. Serve with powdered sugar.
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Juni 14, 2023(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/apricot-dumplings-with-potato-dough/