Dumplings with Apple Compote

Average: 0 (0 votes)
(0 votes)
Dumplings with Apple Compote
share Share
bookmark_border Copy URL
Health Score:
61 / 100
1 hr
ready in 1 hr 50 min.
Ready in

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie990 kcal(47 %)
Protein19.02 g(19 %)
Fat40.21 g(35 %)
Carbohydrates151.27 g(101 %)
Sugar added16.08 g(64 %)
Roughage14.01 g(47 %)
Vitamin A324.72 mg(40,590 %)
Vitamin D0.44 μg(2 %)
Vitamin E5.2 mg(43 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.47 mg(43 %)
Niacin6.82 mg(57 %)
Vitamin B₆0.52 mg(37 %)
Folate86.43 μg(29 %)
Pantothenic acid0.45 mg(8 %)
Biotin10.99 μg(24 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C58.91 mg(62 %)
Potassium1,858.15 mg(46 %)
Calcium158.27 mg(16 %)
Magnesium102.03 mg(34 %)
Iron4.98 mg(33 %)
Iodine13.4 μg(7 %)
Zinc1.5 mg(19 %)
Saturated fatty acids20.97 g
Cholesterol123.64 mg


For the dumplings
1 kilogram starchy potatoes
2 slices Toast
2 Tbsps butter
1 Apple
1 Tbsp brown sugar
1 egg
100 grams Pastry flour
For the compote
1 kilogram sour Apple
butter (for greasing)
40 grams slivered almonds
30 grams butter
50 grams raisins
3 Tbsps honey
100 milliliters Apple juice
½ tsp ground cinnamon
2 centiliters Rum
To serve
100 grams butter
60 grams breadcrumbs
brown sugar
ground cinnamon
How healthy are the main ingredients?
potatoAppleApple juiceraisinshoneysugar

Preparation steps


Peel the potatoes and cook in boiling salted water for about 30 minutes, until tender. Remove the crusts from the toast and cut into small cubes. Melt the butter in a hot pan and toast the bread until golden brown, around 2-3 minutes. Drain on paper towels. Peel the apple, quarter, core, cut into small cubes and mix with the brown sugar. Drain the potatoes, let the steam evaporate, press through a potato ricer and mix with the egg and flour. Season with salt. Shape into small patties, stuff each with a few croutons and sugared apple cubes and form into dumplings. Place in boiling salted water, reduce the heat to low and cook for 15-20 minutes.


Preheat the oven to 150°C (approximately 300°F). 


For the compote: Peel the apples, quarter, core and cut into 8 wedges. Grease a baking sheet with butter and sprinkle with the apples, almonds, chopped butter, raisins and honey. Bake for about 20 minutes. Mix the apple juice and cinnamon, drizzle over the apples and bake for another 15 minutes, stirring occasionally. Shortly before the end of the cooking time, stir in the rum.


Melt the butter in a frying pan and toast the breadcrumbs. Sprinkle with sugar and cinnamon.


Once the dumplings rise to the surface of the water, remove with a slotted spoon and drain. Arrange on serving plates and sprinkle with breadcrumbs. Serve with the compote.