John Myers
Plums / Apricot Dumplings
The perfect plums / apricot dumplings recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- 500 g Plums
- 500 g Apricots
- 200 g Butter, soft
- 600 g Flour
- 4 Pc. Medium sized eggs or three large eggs
- 2 tbsp Cinammon
- 200 g Sugar
- 250 g Whole grain breadcrumbs
- 1 pinch Salt
- 1 Pc. Zest of lemon
- 100 g Toast butter for breadcrumbs
- Halve and core the plums and apricots.
- Sprinkle the plums with sugar and cinnamon, just sprinkle the apricots with sugar and set aside to pull until the batter is ready.
- Grate the cooked and cooled potatoes.
- Add the butter, flour, eggs, lemon zest and a pinch of salt.
- Knead the dough vigorously until it is nice and smooth. Wrap in foil and put in the refrigerator for half an hour.
- Roll out the dough on a floured surface 0.5 cm thick and cut squares with the knife.
- Cover the pieces of dough with the plums and apricots, wrap them with the dough and roll them into a ball in your hand. Here I want to note that I took halved plums because they were very large. You can also use a whole plum if they are smaller. In this case, remove the stone and fill the cut plum with a little cinnamon-sugar mixture.
- Bring the water with a little salt to a boil. Cook in boiling water for 10 minutes, they are ready when they float to the surface.
- Until the dumplings boil, toast the breadcrumbs in butter until they are a nice brown color. Remove from heat and add cinnamon and sugar to your liking, stir well.
- Put the dumplings directly from the water in the breadcrumbs, turn them well with your hand.
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