John Myers
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Dessert: Apricot Dumplings
The perfect dessert: apricot dumplings recipe with a picture and simple step-by-step instructions.
INGREDIENTS DOUGH:
- 500 g Potatoes, floury cooking
- 1 whole Organic egg size M
- 10 g Butter
- 1 pinch Salt
- 100 g Potato flour
INGREDIENTS FILLING:
- 6 big, solid Apricots
- 6 Pc. Sugar cubes
- 6 Potting Apricot liqueur
for the DECO:
- 6 tbsp Butter
- 6 tbsp Breadcrumbs
- Icing sugar to your taste
PREPARATION:
- Wash the potatoes and cook them with the skin soft. Half fill a large saucepan with lightly salted water. Prepare a smaller pan. A spacious bowl for the potato dough. Place a potato / spaetzle press on the bowl. Put some apricot liqueur in a 1x syringe (available for a few cents in the pharmacy).
PREPARATION:
- Are the potatoes done ~ do not drain ~. Lift the potatoes one by one out of the water bath and place in the press … press through. The shell is left behind and can be disposed of. When all the potatoes have been processed (goes very quickly), let the potato dough cool down a little.
- In the meantime, wash the apricots and dry them well. Cut open halfway and remove the core. Place a lump of sugar in each apricot. Drizzle 1 drop of apricot liqueur on each sugar lump. Close apricots.
- Add salt, egg, butter and potato flour to the squeezed potatoes and knead everything into a smooth dough. The dough is soft but no longer sticks to the hands. Shape the dough into an even roll. Cut 6 equal pieces from the roll. Press each piece flat in your hand … place the apricot in it … and shape the dough around the fruit. An even dumpling should result.
- Bring the salted water to a boil and then turn the stove down (from 9 to 6.5). The water should only pearl lightly. Put the dumplings in the water and steep for 8-10 minutes more than let them boil. Spread out the soup plates for serving.
- Lift the finished dumplings out of the water with the help of a sieve spoon and place one dumpling each on a plate. Froth the butter in the pan. Add the breadcrumbs / breadcrumbs to the foamy butter and stir and turn constantly. If the breadcrumbs have a nice brown color (caution, goes relatively quickly), distribute them immediately onto the hot dumplings. Do not leave them in the pan, otherwise they will burn quickly due to the hot pan.
FINISH:
- Before I serve the apricot dumplings, I sprinkle them with powdered sugar. For my part, I could eat it up ;-))). Oh yes, of course there is no apricot liqueur on the sugar for children.
TIP:
- You can prepare the apricot dumplings (if they are to be served as dessert) before you eat. Before serving, reheat in the micro for 1 minute with 900 watts. Proceed as described above.
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