Apricot dumplings with vanilla sauce

Name: Apricot dumplings with vanilla sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 package Sauce powder "Vanilla flavour" (for 500 ml milk; for cooking); 2 TABLESPOONS Sugar; 500 ml Milk; 1 kg floury potatoes; 20 (approx. 1 kg) small, ripe apricots; 125-150 g Flour; 3 Egg yolk (size M); 3 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 20 Sack sugar lumps; 2 TABLESPOONS Apricot liqueur; 75 g Breadcrumbs; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Flour

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 package Sauce powder "Vanilla flavour" (for 500 ml milk; for cooking)
2 TABLESPOONS Sugar
500 ml Milk
1 kg floury potatoes
20 (approx. 1 kg) small, ripe apricots
125-150 g Flour
3 Egg yolk (size M)
3 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
20 Sack sugar lumps
2 TABLESPOONS Apricot liqueur
75 g Breadcrumbs
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Flour

Directions

1
Mix sauce powder with sugar. Gradually stir with 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat, stir in the sauce powder. Bring to the boil briefly while stirring. Let cool down while stirring frequently. Wash the potatoes thoroughly and boil for about 25 minutes.
2
Scald apricots with boiling water, quench and skin them. Halve the fruits and remove stones. Peel the potatoes and press them through the potato ricer while still hot. Mix mashed potatoes, 125 g flour, egg yolk, 1 tablespoon fat and 1/2 teaspoon salt to a smooth dough. If the dough is still too moist, knead in some more flour. Form into a roll on a floured work surface. Cut into 20 slices. Put 1 apricot half on each slice. Put sugar cubes in the middle and sprinkle with apricot liqueur. Place the second half of the apricots on top. Wrap the dough around the apricots with floured hands and form into a dumpling.
3
Cut into 20 slices. Put 1 apricot half on each slice. Put sugar cubes in the middle and sprinkle with apricot liqueur. Place the second half of the apricots on top. Wrap the dough around the apricots with floured hands and form into a dumpling. Cook the dumplings porton by port in plenty of boiling salted water for 8-10 minutes until they float on top. Heat 2 tablespoons of fat. Stir-fry the breadcrumbs until golden brown. Drain the dumplings well and turn them in the crumbs. Serve with the vanilla sauce. Dust with icing sugar and serve decorated with mint
4
Cook the dumplings porton by port in plenty of boiling salted water for 8-10 minutes until they float on top. Heat 2 tablespoons of fat. Stir-fry the breadcrumbs until golden brown. Drain the dumplings well and turn them in the crumbs. Serve with the vanilla sauce. Dust with icing sugar and serve decorated with mint