Apricot dumplings

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1398, total fat 95 G., saturated fats 59 G., proteins 15 G., carbohydrates 116 G., fiber 8 G., cholesterol 268 mg, sodium 211 mg, sugar 26 G.

Try the traditional Austrian dessert, Marillenknödel, from the Wachau Valley, famous for its vineyards and apricots. These sweet dumplings are made from fresh, whole apricots. The fruit is wrapped in potato dough and then boiled in boiling water. The finished dumplings are rolled in cinnamon-spiced breadcrumbs and served with a light apricot sauce drizzled with brandy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Apricot dumplings

450 g cold boiled potatoes
3 and 3/4 cups premium flour
150 g butter
1 egg yolk
A pinch of salt
12 whole apricots
12 sugar cubes
1 and 1/4 cups crumbled white bread
1/4 cup fine sugar
Cinnamon

Apricot sauce

10 apricot halves
1/4 cup apricot juice
1/4 cup brandy

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Apricots, premium flour, brandy, cinnamon

Cooking the dish according to the recipe:

Grate the potatoes on a coarse grater. Measure and sift the flour. Measure the butter. Sprinkle the sugar cubes with brandy. Remove the pits from the whole apricots. Measure the breadcrumbs, sugar, and brandy. Measure the sauce ingredients.
Mix flour with grated potatoes, add salt and egg yolk. Rub in butter, then turn the dough out onto a floured board and knead. Flatten the dough into a 0.5 cm thick layer. Place a lump of sugar in each apricot half and cover with the other apricot half.

Cut the dough into 10 cm squares. Place the apricot in the center of the square and wrap the dough around it, pressing the edges of the dough together. Trim off any excess on the outside. Roll the dumpling between your palms.
Place the dumplings in a large pot of salted boiling water. Simmer for 12 minutes. Transfer to a plate with a slotted spoon.
Toast the breadcrumbs with sugar and 3 tablespoons of butter until crisp. Roll the dumplings in the breadcrumbs and sprinkle with cinnamon. Place on a warm serving platter. Drizzle with warm apricot sauce. Serve with the remaining sauce.

Apricot sauce:

Place the apricot halves with brandy and apricot juice in a blender and puree. Heat gently in a saucepan.

Author of the recipe - Graham Kerr is a television chef and healthy food recipe author.

Categories:

recipe / Summer dishes / Calorie content of prepared meals / Desserts / Cakes / Fruit desserts / Donuts, pies, buns / European cuisine / Austrian cuisine