Apricots ripening season is here, so it is quite convenient to prepare dumplings from potato dough and fill it with this delicious fruit. Pour them over with toasted breadcrumbs, sprinkle with sugar and a dessert is here.
500 g (17.5 oz) potatoes
200 g (7 oz) flour
60 g (2.1 oz) butter
400 g (14 oz) of domestic apricots
100 g (3.5 oz) butter
80 g (2.8 oz) breadcrumbs
Wash the potatoes and cook them in the shell for 15 minutes until tender. Drain, peel and mash hot to avoid visible pieces of potato in the dough. Put it on the board, and while it is still warm make dough with the addition of flour, softened butter and eggs.
Roll out the dough 0.5-1 cm (0.40 in) thick and cut with a knife in larger squares. Put the washed and well wiped apricots at the center of each square. Fold the edges over an apricot and shape a dumpling with your hands, making sure you have closed the dough well. In addition, roll them in a little flour and re-shape the dumpling.
Cook in salted boiling water for 10-15 minutes or until the dumplings rise to the water surface. Drain them.
Fry some bread crumbs on melted butter. Add dumplings and roll them into breadcrumbs.
Serve hot sprinkled with sugar. Optionally, you can add some cinnamon to the sugar.
For a sweeter stuffing, remove the pit from the apricots and add them a bit of sugar.
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