The apricot harvest has begun!🍊
Apricot dumplings are a traditional dessert of Bohemian and Austrian cuisine.
In addition to plums and strawberries, it is mainly the apricot, which is refined in this way to a sweet. Of course, only sun-ripened apricots get into the dumplings.
These are rolled after cooking in a mixture of margarine and breadcrumbs. Instead of the kernel, a piece of sugar is placed in the middle to take away the acidity of the fruit.
Culinary Austria is a dumpling landscape. No kitchen in the world cooks so many different dumpling varieties as here. A trip to Austria is therefore always a journey from bread dumplings to apricot dumplings.
The apricot, my absolute favorite fruit and of course from my garden
Ingredients for about 10 dumplings
- 1300 g of potatoes
- 100 g potato starch, more or less, depending on the type of potato
- 1 tsp salt
- 10 apricots, or more
- 10 pieces of sugar cubes, or more
- 200 g breadcrumbs
- 50 g of margarine or butter-flavored oil
- 3 tbsp coconut sugar
Preparation of potato dough
Cook the potatoes with the skin in slightly salted water. Peel the potatoes while still hot, squeeze through a potato press and let cool. When the pressed potatoes are cold, they are mixed with potato starch and salt and kneaded into a smooth dough.
In the meantime, melt the margarine, add the breadcrumbs and the coconut blossom sugar and roast on a low heat until golden brown, stirring often. Put breadcrumb aside.*
Wash, halve and core the apricots. Replace the core with a piece of sugar cubes and put the two halves together again.
Form the potato dough into a roll and cut into pieces. Press the dough pieces a little flat, cover them with a apricot and cover them with the dough piece to form a dumpling.
Carefully place the dumplings in boiling, slightly salted water, switch the cooker to medium and let the dumplings soak for 10 minutes, do not cook!
Carefully lift the apricot dumplings with a skimmer and add them to the breadcrumb mixture. Carefully roll the dumplings until they are covered on all sides.
Oh, they taste so fruity, tender and juicy
Big thanks to 