Apricot dumpling

Name: Apricot dumpling
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1 kg floury potatoes; 12 (approx. 800 g) ripe apricots; 100 g Flour; 3 Egg Yolk; 3 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 12 piece(s) Lump sugar; 80 g Breadcrumbs; 1 TEASPOON Sugar; 7-10 Tbsp Mint; 7-10 Tbsp Flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

1 kg floury potatoes
12 (approx. 800 g) ripe apricots
100 g Flour
3 Egg Yolk
3 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
12 piece(s) Lump sugar
80 g Breadcrumbs
1 TEASPOON Sugar
7-10 Tbsp Mint
7-10 Tbsp Flour

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 25 minutes. Wash the apricots, dab dry, cut in half and remove the stones. Drain the potatoes, remove the skin. Press the potatoes while still hot through the potato press.
2
Mix the potato starch, flour, egg yolk, 1 tablespoon of fat and 1 teaspoon of salt to a smooth dough. Form into a roll on a floured work surface. Cut into 12 slices. Place one slice in each floured palm and press a depression in the middle.
3
Put 2 apricot halves in each and fill with 1 sugar cube each. Cover the apricots with the dough and form them into a dumpling. Put the dumplings in plenty of boiling salted water. Let simmer at low heat for 10-12 minutes.
4
Heat 2 tablespoons of fat. Fry the breadcrumbs and sugar in it while stirring until golden brown. Drain the dumplings well and turn them in the browned breadcrumbs. Serve with mint leaves. Serve with vanilla sauce.