Potato Apricot Dumplings Recipes

APRICOT DUMPLINGS RECIPE BY TASTY

Steps:

• Grate 4 potatoes
• Take a bowl add 1 egg, 1 tsp salt, 2 tbsp butter, grated potatoes and I cup of flour. Mix all the ingredients well and create a dough-like consistency. Create small, equally-sized balls with the dough.
• Start by rolling a dough ball into a circle. Add half the apricot on top of the ball and sprinkle 1 tsp sugar. Finally, add the remaining half of the apricot on below.
• Wrap the dough around to the apricot to form a perfect dumpling.
• Steam the dumpling in hot water for 10 minutes, or till it's cooked.
• Add 1 stick of butter onto a pan and wait for it to melt. Add ½ a cup of sugar with 1 tsp cinnamon and 1 cup of bread crumbs to this mix. Stir thoroughly.
• Gently place the dumpling onto the pan and coat completely.
• Serve hot!
• Enjoy!

POTATO APRICOT DUMPLINGS

Steps:

• Boil potatoes in large pot of water, drain and refrigerate for 12-24 hours.
• Peel and grate potatoes and place in large bowl. Add eggs, salt, flour and baking powder.
• Knead dough until it is firm and set aside.
• Half and pit apricots and place a lump of sugar where pit was.
• Divide dough in 12 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed.
• Drop dumplings in 4-6 quarts boiling water and cook for 15-20 minutes. Remove to platter and sprinkle with butter, if desired.

WACHAUER APRIKOSENKNODEL (APRICOT DUMPLINGS)

Steps:

• Grate potatoes. Measure and sift flour. Measure butter. Soak sugar lumps in brandy. Remove stone of whole apricots. Measure bread crumbs, sugar and brandy. Measure ingredients for sauce. Mix flour with grated potato, add salt and egg yolk. Rub in butter and then turn dough out onto a floured board and knead. Press out dough to 1/4-inch thick. Place a lump of brandied sugar in each half apricot, cover with another apricot half. Cut dough into 4-inch squares. Place apricot in the center and wrap dough around, squeezing edges of dough together. Trim off outside. Roll dumpling between palms of hands. Drop dumplings into a large saucepan of salted boiling water. Boil gently for 12 minutes. Remove with slotted spoon and drain. Fry the bread crumbs with the sugar and 3 tablespoons fresh butter until crisp. Roll the dumplings in the bread crumbs and sprinkle with cinnamon. Place onto a heated serving dish. Coat with apricot sauce. Serve remaining sauce separately. Sauce: Place apricot halves with brandy and apricot juice into a blender and puree. Heat gently in a saucepan.

APRICOT DUMPLINGS

Steps:

• Preheat the oven to 200°C/400°F. Wrap the potatoes in aluminum foil, place them on the oven rack and bake for about an hour until softened. Then, peel the skin off the potatoes while they're still hot and press them through a potato press. Combine the potatoes with yolks, flour, and semolina. Knead the ingredients into a smooth dough.
• In a large frying pan, melt 50g (3 tbsp) of butter and sugar, add the breadcrumbs, and fry them until golden brown. Take out the stones from the apricots and replace them with sugar cubes that you've sprinkled with apricot brandy.
• To prepare the dough, knead it on a floured surface and divide it into six equal pieces. While on a floured surface, press on each piece to flatten it out. Place an apricot on each and form it into a dumpling with floured hands.
• In a large pan, bring a large amount of salted water to boil. Put the apricot dumplings in the water and let them simmer for 15-20 minutes on a lowered heat while stirring them from time to time. Remove and drain the dumplings, then roll them into the prepared breadcrumb garnish.
• Take the remaining 100g (3.5 oz) of butter and lightly brown it in a small pot. To serve, place each dumpling on a plate, dust it with icing sugar, and drizzle with still hot browned butter.

APRICOT DUMPLINGS

Steps:

• For the dough: In a medium bowl, whisk the flour, breadcrumbs, cornmeal, brown sugar and salt to combine. Cut the cream cheese into pieces and add it to the bowl. Use a fork, pastry cutter or your hands to combine the cream cheese into the mixture until fully incorporated.
• Make a well in the center and add the egg to it. Use a fork or small whisk to beat the egg slightly, then mix the dough until it comes together and is fairly smooth. Wrap tightly in plastic wrap and freeze to chill slightly while you prep the apricots.
• For the apricots: Use a paring knife to cut a small circle around the stem end of each apricot. Use the handle of a wooden spoon to push the pit out of each apricot while keeping the apricot whole (it will now be hollow in the center). Note: The riper the apricots, the easier this is. If they're firm, you may need to use the knife to cut around them more. Press a sugar cube into the center of each apricot.
• Bring a large pot of water to a boil over medium heat. In a small bowl, stir the breadcrumbs, melted butter and nutmeg to combine.
• Divide the dough into 10 even pieces. Dust the work surface lightly with all-purpose flour, then use your hands to flatten each piece of dough slightly. Gently wrap each piece of dough around an apricot, pinching well to seal.
• Reduce the water to a simmer, then drop the dumplings into the water. Cook until the apricots are tender and the dough is fully cooked, 12 to 15 minutes. At first, they'll sink into the water, but once they're finished, they'll start to float towards the surface.
• While the dumplings cook, toast the buttered breadcrumbs in a small saute pan over medium heat until golden brown, 3 to 4 minutes. Return to the bowl and stir in the granulated sugar.
• Use a slotted spoon to remove the dumplings and drain well. Gently roll each in the toasted breadcrumb mixture to fully coat.
• To serve, dust the dumplings generously with confectioners' sugar. Serve with whipped cream or yogurt, if desired.

APRICOTS AND DUMPLINS

Steps:

• Combine apricots, water, sugar, lemon juice, salt, and butter and margarine in a large pot. Cook over medium low heat till apricots are thoroughly cooked. You may need to adjust the water or sugar, depending on the tartness and the amount of cooking. The apricots need to be very sweet and very juicy.
• Cut the tortillas into 1 inch strips.
• Add tortilla strips to the apricots a few at a time. Cook about 20 minutes on very low heat.
• This cobbler can also be made in a 3 quart casserole dish, and baked in the oven at 350 degrees F (175 degrees C) for about 45 minutes.

POTATO PLUM DUMPLINGS

Steps:

• Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
• In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
• Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
• On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
• Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
• Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.