Poppy dumplings with apricots

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 25 minutes. In the meantime, grate the chocolate finely for the poppy seed mixture. Cream eggs, 2 egg yolks and sugar with the whisk of the hand mixer. Add the chocolate, lemon zest and cinnamon. Then stir in the poppy seeds

2. 2

   Drain potatoes, quench briefly, remove skin. Press the hot potatoes through a fine potato press. Add flour, 1 egg yolk, semolina, salt and 40 g butter, knead to a smooth dough with the dough hooks of the hand mixer. Form a roll, let it cool down a little and then cut it into about 8 slices.

3. 3

   Form approx. 8 dumplings of the same size with your hands. The dough sticks to your hands. Press potato dough slices flat with floured hands. Coat one poppy dumpling each with it. Close well

4. 4

   Carefully place the dumplings in boiling salted water, bring to the boil briefly and then simmer at low heat for 20-25 minutes. Pour the apricots into a sieve and drain. Use the juice for other purposes. Halve the apricot halves. Heat apricot jam and liqueur in a pan. Add the apricots and simmer for about 3 minutes at low heat

5. 5

   Carefully lift the dumplings out of the water and let them drip off a little. Heat 60 g butter in a large pan, add breadcrumbs and fry briefly. Turn the dumplings briefly in it. Arrange one dumpling each with some apricots

Nutrition Facts

KCAL
650 kcal

CARBS
76 g

FATS
30 g

PROTEINS
14 g