Apricot Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 764 cal. | (36 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 39 g | (156 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,202 mg | (30 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 53 g |
Ingredients
- For serving
- 80 grams chopped almonds
- 2 Tbsps breadcrumbs
- 20 grams butter
- 2 Tbsps sugar
- 1 pinch Ground cinnamon
- Cinnamon sugar (for sprinkling)
- For the dumplings
- 600 grams starchy potatoes
- salt
- 2 Tbsps sugar
- ½ Vanilla bean (slit)
- 100 grams Pastry flour
- 50 grams Semolina flour
- 4 Tbsps softened butter
- 1 egg yolk
- 12 small Apricot
- 12 pcs Sugar cube
Preparation steps
For the dumplings: scrub potatoes and cook in salted water for about 25 minutes or until tender. Drain and peel, press through the ricer in a bowl, cool. Season with 1 pinch of salt and sugar, add vanilla seeds, flour and semolina, mix well. Add softened butter and egg yolks, knead quickly with your hands until malleable. Add more flour if needed.
Divide dough into 12 pieces and shape each into a ball. Rinse and pit apricots, insert 1 sugar cube into each apricot. Flatten dough balls and place apricot in the middle of each, shape into round dumplings, enveloping each apricot well with dough.
Bring plenty of lightly salted water to a boil and cook dumplings for about 10-15 minutes.
Heat butter with almonds,breadcrumbs, sugar and cinnamon in a small saucepan until lightly browned. Place on a plate. Lift dumplings with a slotted spoon from the water and roll in butter mixture. Arrange on plates and sprinkle with cinnamon sugar. Serve.
