Apricot Dumplings with Wine Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 742 kcal | (35 %) | ||
| Protein | 13.5 g | (14 %) | ||
| Fat | 29.6 g | (26 %) | ||
| Carbohydrates | 89 g | (59 %) |
Ingredients
- For the dough
- 500 grams starchy potatoes
- 12 Apricot
- 12 pcs Sugar cube
- 125-150 grams or 4.8 ounces) Spelt flour
- 2 egg yolks
- salt
- 1 Tbsp slivered almonds
- 100 grams Cultured butter
- 6 Tbsps whole grain breadcrumbs
- For the sauce
- 375 milliliters semi-dry white wine
- 1 Cinnamon stick
- 1 pc Lemon peel
- 1 Tbsp cornstarch
- 1-2 tablespoons sugar
- 2 egg yolks
Preparation steps
For the dough: Rinse potatoes and boil for 20-25 minutes. Drain and peel. Press potatoes through a ricer and let cool. Rinse apricots, cut in half cut and remove pit.
Stir 125 grams (approximately 4.4 ounces) of flour, egg yolks and 1 pinch of salt into potatoes and create a smooth dough. Add more flour if needed. Shape dough into a roll and divide into 12 portions. Use floured hands to flatten each portion, place an apricot in the center and seal dough around apricot.
Bring a large pot of water to boil. Add dumplings and cook for 12-15 minutes. Remove and drain.
Toast almonds in a dry frying pan until fragrant. Heat butter in a pan and cook breadcrumbs until golden brown. Add dumplings to butter and swirl. Sprinkle dumplings with flaked almonds.
For the sauce: Simmer wine, cinnamon stick and lemon zest. Whisk cornstarch with a little water, then whisk into wine mixture and bring to a boil. Sweeten with sugar and add beaten egg yolk.
Plate dumplings and serve drizzled with sauce.
