Recipe. Apricot dumplings
The first plum and apricot dumplings made from potato, curd or choux pastry can be found in local cookbooks from the middle of the 19th century.
Apricot dumplings are a traditional dessert of Bohemian-Austrian cuisine, for which apricots are wrapped in potato, curd or choux pastry, formed into small dumplings and cooked in boiling water. The dumplings are rolled in browned breadcrumbs and served sprinkled with powdered sugar. Apricot dumplings are suitable both as a sweet main course and as a dessert.
Ingredients and preparation
For 4 people you need the following ingredients:
- 250 dag curd cheese
- 2 tbsp semolina
- 2 tbsp breadcrumbs
- 1 egg, salt
- some butter,
- 8-10 apricots
The apricot dumplings are prepared like this:
Mix all the ingredients into a dough and leave to rest in a cool place. Form the dumplings and boil in salted water for approx. 10 minutes, strain the dumplings and dredge in roasted breadcrumbs with sugar and cinnamon or roll in them.
