Healthy Gourmet Kitchen

Apricot Dumplings and Poppy Seed Cream

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Apricot Dumplings and Poppy Seed Cream

Apricot dumplings and poppy seed cream - Austrian classic in the smart version

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45 min.
ready in 3 h.
Ready in

Healthy, because

Even smarter

Nutritional values

Apricots owe their bright yellow color to the plant pigment beta-carotene, which also benefits our health: On the one hand, it is a precursor of vitamin A, which is important for healthy skin and eyes, and on the other hand, beta-carotene protects cells from free radicals as an antioxidant. The essential oils of spices stimulate the gastrointestinal tract as well as the circulation. They can also keep disease-causing bacteria at bay.

If you like, you can also use small plums or damsons for the filling instead of apricots - perfect for late summer. If you have leftover cooked floury potatoes from the day before, you can use them for the apricot dumplings with spiced breadcrumbs and poppy seed cream and thus save some time.

1 serving contains
(Percentage of daily recommendation)
Calorie416 cal.(20 %)
Protein8 g(8 %)
Fat22 g(19 %)
Carbohydrates45 g(30 %)
Sugar added14 g(56 %)
Roughage3.6 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.6 mg(13 %)
Vitamin K5.4 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.2 mg(14 %)
Folate25 μg(8 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C14 mg(15 %)
Potassium478 mg(12 %)
Calcium91 mg(9 %)
Magnesium45 mg(15 %)
Iron1.8 mg(12 %)
Iodine5 μg(3 %)
Zinc1.3 mg(16 %)
Saturated fatty acids11.4 g
Uric acid39 mg
Cholesterol73 mg
Complete sugar20 g


14 ozs floury potatoes
½ Vanilla bean
8 ripe Apricot (Apricots)
5 ozs whole grain breadcrumbs
2 Tbsps ground hazelnut kernels
1 Tbsp ground Pistachio
3 ½ ozs Raw cane sugar
1 generous pinch cinnamon
1 generous pinch ground Cardamom
1 generous pinch ground ginger
2 ¼ ozs melted butter (6 TBSP.)
3 ½ ozs Cottage cheese
3 Tbsps Corn starch
1 ¾ ozs Spelt flour
1 ¾ ozs Semolina flour
1 egg
1 Tbsp Organic lemon zest
¼ oz ginger
½ Cinnamon stick
50 ozs Whipped cream
1 Tbsp Powdered sugar from Raw cane sugar
1 Tbsp Blue- Poppy seeds
1 generous pinch Organic orange peel
1 handful mint leaves

Preparation steps


For the dumplings, wash and peel potatoes and cook in a pot in salted water until soft, about 30 minutes. Drain, let steam briefly in the still warm pot and press through the potato press. Spread potato whites on a large plate or tray, let steam out and cover and refrigerate for about 2 hours.


Meanwhile, cut vanilla bean in half lengthwise and scrape out vanilla pulp with a knife; set scraped out pod aside. Wash, halve and pit the apricots.


For the spice crumbs, toast the breadcrumbs with hazelnuts and pistachios in a hot pan without fat over medium heat for 3 minutes. Sprinkle with 2 tablespoons of sugar and ground spices, finally add 4 tablespoons of liquid butter and heat in it. Immediately remove crumbs from the pan and cool on a plate.


Knead cooled potato mixture with cottage cheese, cornstarch, flour, semolina, egg, remaining melted butter, 1⁄2 tsp. lemon zest, half of vanilla pulp, and 1 pinch salt until smooth. Divide dough into 8 portions and flatten each slightly. Place 2 apricot halves in the center, coat with dough and twist into smooth dumplings.


For the cooking stock, boil 3 liters of water with 1 tsp salt and remaining sugar in a large pot. Cut the ginger into slices. Add scraped vanilla pod, ginger slices, and cinnamon stick to the broth. Add apricot dumplings and simmer just below boiling point for about 15 minutes over medium heat. Remove with a slotted spoon and drain briefly on kitchen paper. Then roll in the spice crumbs.


To serve, whip cream with powdered sugar until fluffy and stir in poppy seeds and remaining vanilla pulp. Put some poppy seed cream on each dessert plate, sprinkle with remaining lemon zest and orange zest and place 1 dumpling with spice crumbs on top. Wash the mint, shake dry and garnish the dumplings with it.