Apricot dumplings

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Apricot dumplings

600 g potatoes, mealy, chopped into cubes
200 g flour
40 g butter, runny, slightly cooled
2 egg yolk
1 egg
½ lemon, grated zest
1 tsp salt
12 fresh apricots, halved, pitted
12 tsp sugar
Place the cubes of potato on the perforated cooking tray, put into the cold cooking space and cook.
Steaming 100°C for 25 Mins
Pass through a sieve and allow to cool.
Add all the ingredients, apart from the apricots and sugar, to the sieved potato and knead into a smooth dough. Add flour as required. Divide the dough into 12 same-sized pieces on a floured work surface. Put a teaspoon of sugar in each apricot. Cover each apricot with dough and then shape into a ball. Place the apricot dumplings on the lined perforated cooking tray, put into the cold cooking space and cook.
Prepare the streusel in the meantime.

Streusel

60 g breadcrumbs
40 g butter
4 tbsp sugar
1 pinch of cinnamon
Lightly brown the breadcrumbs with the butter. Add the cinnamon and sugar. Roll the warm dumplings in the mixture. Arrange on a plate and serve.

Tips

  • Serve with vanilla custard.
  • Fresh plums can be used in place of apricots.
  • Perforated cooking tray
  • Stainless steel tray
Quantity Ingredient
60 g breadcrumbs
½ lemon
80 g butter
1 tsp salt
4 tbsp sugar
1 egg
12 tsp sugar
600 g potatoes
2 egg yolk
200 g flour
12 fresh apricots
1 pinch of cinnamon

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