afoona
Potato Apricot Dumplings with Buttered Crumbs
Desserts

Potato Apricot Dumplings with Buttered Crumbs

A soft potato dough wraps a whole apricot, and crumbs fried in butter and cinnamon add crunch. An Austrian and Hungarian dessert from Central European cooking.

⏱ 55 min🍽 12 servings 🌍 European👩‍🍳 Afoona🧩 2 parts
🧀 Dairy🥬 Vegetarian

👨‍🍳 Method

To assemble

  1. 1
    Cook the potatoes in their skins 25 minutes, until tender.
    StovePot
  2. 2
    While the potatoes are still warm, peel them and mash into a smooth puree, and leave it to dry for 10 minutes.
    Masher
  3. 3
    Add the flour, semolina, egg and salt. Knead gently into a soft dough that doesn't stick to your hands.
    ⚙ KneadingBowlStand mixer
    💡If the dough is sticky, add a little more flour, a tablespoon at a time: dough with a lot of flour comes out hard and heavy after cooking.
  4. 4
    Remove the pit from each of the apricots and put a sugar cube in its place.
    Knife
  5. 5
    Divide the dough into 12 pieces, flatten each piece on a floured palm, place one of the apricots in the center and close into a smooth ball.
    💡Seal each dumpling well, with no cracks: water gets in through a crack, and the dumpling falls apart in the pot.
  6. 6
    Bring a large pot of salted water to a boil, lower the heat and add the dumplings, spaced apart. Cook for 10–12 minutes, until they float.
    StoveLarge pot
  7. 7
    Melt the butter in a skillet over medium heat and fry the breadcrumbs in it 3 minutes, stirring, until golden.
    StoveFrying pan
    💡Stir constantly and take off the heat as soon as the crumbs turn golden: in butter they go from golden to burnt in seconds.
  8. 8
    Stir in the sugar and cinnamon and remove from the heat.
  9. 9
    Transfer the dumplings with a slotted ladle to the crumbs and roll them gently.
    Slotted spoon
  10. 10
    Dust the powdered sugar over the top and serve warm.
245calories
5 gprotein
45 gcarbs
5 gfat
● protein 8%● carbs 74%● fat 18%

Per serving (184 g), of 12 servings

To assemble ·

A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.

⚖ About the ingredients

🔧 Tools needed (8) · 🍳 3 cooking vessels

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Large pot · Also works: Pot (Cook in two batches)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Masher · Also works: Fork (Takes longer) · 💡 Workaround, changes the dish: Stick blender (Gluey mash)
  • Slotted spoon · Also works: Spider strainer (None) · Tongs (For large pieces)

Helps, not needed: Stand mixer

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Buttered Breadcrumbs → Cooked potatoes → Fruit Dumplings in Potato Dough

🛒 Shopping list