Apricot dumplings with vanilla sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and boil for about 25 minutes. In the meantime drain the apricots. Stir the sauce powder, 3-4 tablespoons of milk and 2 tablespoons of sugar until smooth. Bring the rest of the milk to the boil, remove from the heat, stir in the sauce powder and bring to the boil again briefly and allow to cool. Pour into a jug.

2. 2

   Melt 10 g fat. Quench the potatoes cold and peel them. Press potatoes while still hot through a potato ricer or mash them finely. Add flour, egg yolk, 1 teaspoon salt and liquid fat and knead to a smooth dough with the dough hooks of the hand mixer. Form into a roll on a floured work surface. Cut into about 20 slices. Take one slice each in the floured palm of your hand and press a depression in the middle. Place 2 apricot halves filled with 1 sugar cube in each slice. Cover the apricots with the dough and form them into a dumpling. Cook the dumplings in portions in plenty of boiling salted water for 8-10 minutes.

3. 3

   Take one slice each in the floured palm of your hand and press a depression in the middle. Place 2 apricot halves filled with 1 sugar cube in each slice. Cover the apricots with the dough and form them into a dumpling. Cook the dumplings in portions in plenty of boiling salted water for 8-10 minutes. Heat the remaining fat, roast breadcrumbs and remaining sugar in it until golden brown. Drain the dumplings well and roll them in the browned breadcrumbs. Dust with icing sugar and serve still warm with vanilla sauce

4. 4

   Preparation time: approx. 1 hour

Nutrition Facts

KCAL
730 kcal

CARBS
125 g

FATS
16 g

PROTEINS
17 g