Apricot Dumplings with Sweet Crumbs
Apricot dumplings with sweet crumbs is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g starchy cooking potatoes
- 250 g flour
- 2 Eggs
- 1 pinch salt
- 1 kg apricots
- cube sugar (for the apricots)
- 140 g amarettini
- 100 g butter
- 1 tbsp sugar
- powdered sugar (for dusting)
Instructions
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1.
Peel the potatoes, cut them in half or quarters depending on size and simmer in salted water for about 30 minutes until soft. Drain, press through a potato masher and let steam off. Add flour, eggs and salt and knead into a smooth dough.
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2.
Wash the apricots, halve them, remove the pits and insert a piece of cube sugar into each half.
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3.
Roll the dough on a floured surface into a sausage about 6 cm thick and cut it into slices roughly 3 cm thick. Flatten each slice slightly, press an apricot inside, then wrap with dough about 1 cm thick. Shape into dumplings and drop them into boiling salted water. Let them cook for another 10 minutes.
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4.
Place the amarettini cookies in a freezer bag and crush them with a rolling pin.
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5.
Heat butter in a pan and toast the crumbs until golden brown. Remove from heat, stir in sugar and roll the drained dumplings in the mixture.
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6.
Serve dusted with powdered sugar.
