Strawberry and potato dumplings with fruit

Ingredients

Directions

1. 1

   Wash the potatoes and cook for about 25 minutes. In the meantime, clean and wash strawberries, except for a few for decoration. Put 10 strawberries aside (for the filling). Puree the rest of the strawberries and 2 tablespoons of sugar syrup with a hand blender. Drain the apricots, drain and also puree with 2 tablespoons of sugar syrup.

2. 2

   Finely grind the pistachios. Drain the potatoes, rinse under cold water and peel. Press the still hot potatoes through a potato press. Add flour, egg yolk, fat and 1 teaspoon salt and knead with the dough hooks of the hand mixer. Let the dough rest for about 15 minutes. Form the dough into a roll on a well floured work surface and cut it into 10 slices of equal size. Place one slice in each floured palm and press a depression in the middle. Put a strawberry in it, press the dough around the strawberry and form a dumpling. Cook the dumplings in portions in plenty of boiling salted water for about 10 minutes. Lift out dumplings with a skimmer and let them drain.

3. 3

   Form the dough into a roll on a well floured work surface and cut it into 10 slices of equal size. Place one slice in each floured palm and press a depression in the middle. Put a strawberry in it, press the dough around the strawberry and form a dumpling. Cook the dumplings in portions in plenty of boiling salted water for about 10 minutes. Lift out dumplings with a skimmer and let them drain. Pour a mirror of strawberry and apricot sauce. Place the dumplings on top, sprinkle with pistachios and decorate with the remaining strawberries