Viennese-style Apricot Dumplings

Vegetarian 45 min 4 servings Medium ~450 kcal

by Tavolino

Classic Austrian dessert made from a fluffy potato dough, filled with fresh apricots and rolled in golden-brown buttered breadcrumbs.

Ingredients

1
Blanch the apricots in boiling water, let them sit briefly, and peel off the skins.
2
Carefully slit the fruits, remove the pits, and place a sugar cube inside each one.
3
Boil the potatoes in their skins until soft, drain, peel, and press through a potato ricer while still hot.
4
Knead the potato mixture with salt, egg yolks, and flour into a smooth dough.
5
Roll out the dough on a floured surface and cut into approximately 5x5 cm squares.
6
Place one prepared apricot in the center of each dough square.
7
Wrap the dough around the fruit and shape into a round dumpling with your hands.
8
Bring a large pot of salted water to a gentle simmer.
9
Add the dumplings to the water and let them poach for 10 minutes until cooked through.
10
Meanwhile, melt the butter in a pan and toast the breadcrumbs until golden brown.
11
Remove the dumplings from the water with a slotted spoon and let them drain briefly.
12
Roll the dumplings in the toasted breadcrumbs and dust with powdered sugar before serving.