Apricot dumplings
On her last visit my sister brought me a huge amount of apricots from Austria, to my joy! We had to use them soon, since they normally turn bad fast. Of course we started with eating some of them đ . And the Kids had lots of fun throwing the seeds all over our garden.
So to start with, I made apricot jam, apricot syrup and the rest went in the deep freeze.
But the best I love most, APRICOT DUMPLINGS â typical Austrian speciality!
My nephew would say âfinger-licking goodâ. Brings back childhood memories.
We used to have them for lunch, rolled in a cinnamon breadcrumbs mix.
Imagine, right after school â its party time â Thanks Mum đ
Tummy ache was always the result, but we couldnÂŽt stop eating until they were done.
This family recipe handed down through generations, I wish to share with you!
The apricot is wrapped in a curd dough – really fast and easy to prepare.
You can replace the seed with a little lump of sugar. A tasty alternative could also be a little ball of marzipan or just leave the seed in. Depending on taste.
I love the classical way, sweetened cinnamon breadcrumbs slightly roasted, or partly mixed with grounded hazelnuts.
I always prepare twice the amount of dough, form the dumplings and place them on a floured plate then in the freezer for a few hours. When they are frozen I put them in a freezer bag. The frozen dumplings can later be given directly in boiling water to simmer.
- 250 g flour
- 250 g curd (quark)
- 30 g softened butter
- 1 egg
- 1 egg yolk
- a pinch of salt
- 30 g sugar
- butter
- breadcrumbs (opt. hazelnuts 1/3)
- cinnamon
- sugar
-
Knead flour, curd, egg, egg yolk, salt and sugar to a dough.
Form a roll. -
Replace apricot seed with lump sugar or marzipan. (optional)
-
Cut dough in equal pieces (big enough to fit an apricot) and put the apricot in and form to a dumpling. (to avoid sticking flour hands)
-
Put dumplings in salted (pinch) boiling water and simmer for about 15 min.
-
In the meantime prepare cinnamon breadcrumbs mix.
-
Melt butter in a pan, add breadcrumbs, cinnamon and sugar (amount depends on taste) and roast slightly. DonÂŽt forget to stir constantly, mix burns easily.
-
Roll dumplings in cinnamon breadcrumbs mix.
Enjoy cooking!
Maggi & Family
My mum used to do something like this, didn’t use Quark, rolled the Aprecots in a sort of dough, then egged rolled in bread crumbs and fried in oil. Any ideas. My mum took this recipe to the grave. xx
Sorry Cherie, honestly not. If you give me some hints, IÂŽll gladly try it out and let you know.
Where does it comes from? Is it eaten with something else?
Thanks and have a nice day!
Greetings Maggi