Apricot-poppy dumplings with vanilla sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 25 minutes. In the meantime, melt 50 g butter and 2 tablespoons of sugar in a pan. Add breadcrumbs and roast light brown while turning. Cool down on a flat plate

2. 2

   Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, cream, 25 g sugar, vanilla pod and pulp to the boil in a saucepan while stirring. Remove the vanilla pod. Mix the egg and 1 egg yolk with a whisk in a metal bowl. Add vanilla cream. Heat to approx. 80 °C on a hot water bath while stirring constantly until the sauce thickens. Pass the vanilla sauce through a sieve and let it cool down

3. 3

   In the meantime drain the potatoes and let them evaporate. Peel the potatoes and press them through a potato ricer. Knead with 2 egg yolks, 3 tbsp. sugar, flour, poppy seeds and 1 pinch of salt to a smooth dough. Divide the dough into 12 equally sized pieces, flatten. Put 1/2 tsp. apricot jam in the middle of each piece. Carefully pull the dough with floured hands over the jam and form into dumplings. Cook the dumplings in a large pot in boiling water for 15-20 minutes

4. 4

   In the meantime brown 4 tablespoons of butter at medium heat in a small pot. Remove the dumplings with a skimmer and let them drain. Turn in the crumbs. Arrange dumplings on plates. Drizzle with brown butter and dust with icing sugar. Decorate with lemon balm leaves if desired. Add vanilla sauce

Nutrition Facts

KCAL
790 kcal

CARBS
92 g

FATS
39 g

PROTEINS
14 g