Food Friday: Apricot Dumplings

When life gives you too many apricots, make delicious Austrian-style dumplings!

Slovak apricots are very delicious and very inclined to go bad moments after being picked. So, when my boyfriend’s generous mum gave me a big bag of apricots last week, I knew I had to act fast to enjoy their sweet nectar.

Like most people in need of creative inspiration, I searched for some recipes on Pinterest. I’ve never been completely sold on fruity cakes and pies, but this recipe for Marillenknödel (apricot dumplings), posted by looked scrumptious and slightly challenging. I was sold and later impressed that they turned out to be a success. The apricots were so tender and tart inside the dumpling coating. I think I ate four in one sitting!

IMG_3100

Ingredients:

Dough

  • 1 Tbsp butter
  • 1 1/4 cup milk
  • pinch of salt
  • 1 1/2 cup all-purpose flour
  • 2 egg yolks

Filling

  • 12 apricots, halved
  • 1-2 Tbsp butter
  • topping of choice (cinnamon sugar, powered sugar, breadcrumbs etc.)

Instructions:

1. Melt butter in a saucepan over medium heat, pour in the milk and season with a pinch of salt. Stir and bring to a boil.

2. Remove from the heat and add the flour, stirring constantly.

3. Put the pot back on low heat and continue to stir. The dough will form into a ball, leaving behind a sticky floured coating on the bottom of your pan.

4. Once the dough is formed, place it in a bowl and let it cool. Meanwhile, wash and pat dry the apricots. Slice them in half, remove the stones, and keep the halves together.

IMG_30965. When the dough has cooled, add the egg yolks and knead them into the dough.

 

6. Shape the dough into a large log.

7. Bring a large pot of water to boil.

8. While the water is heating up, cut the dough into 12 pieces. Flatten the pieces into flat rounds with a rolling pin. Place an apricot into the center of each round and shape the dough around the fruit. Make sure you seal the ends of the dough well.

IMG_30989. Place the dumplings into the boiling water and cook until the dumplings float to the surface. Take them out and keep them dry.

10. While the dumplings are cooking, melt the remaining butter. The original recipe suggests mixing in breadcrumbs for the coating, but I actually think they would taste better rolled in cinnamon sugar or powdered sugar. Use your judgement and have fun with it.

11. Gobble up the prepared dumplings!

*you can try this recipe with several other fruits, such as plums or strawberries.

Dobrú chuť,

Anna

 

 

 

 

 

 

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