Apricot dumplings are sweet Romanian desserts that are made with potato dough, which makes them more filling and tastier too. It is a perfect afternoon snack or dessert to cap off a delicious meal. It is great with coffee or a hot cup of tea. I have been trying to stay away from coffee, so fruit tea blends always sounds good for gloomy days such as today.
I’ve been thinking of trying this same recipe with different fruits such as pears, peaches and even berries. Experimenting, mix and matching different types of food makes the whole cooking and eating experience more interesting. I encourage you to give it a try.
1 lb. potatoes
3 tablespoons flour
1 lb small, ripe, firm apricots
3 tablespoons butter
2 tablespoons bread crumbs
1/2 cup confectioners’ sugar
Peel the apricots and pit them. Place them in a sealed container and refrigerate until needed.
Wash and scrub the potatoes well with running water. After, boil them in a large pot of water for 8-10 minutes until soft. Once they are done, peel them and then crush them with a potato press or grind them to form a paste.
Place the potato paste in a large bowl and then add the eggs, flour, a teaspoon of sugar and some salt. Mix well and then make a 2 inch roll from the potato mixture. After, cut half an inch pieces from the roll. Flatten them and then place a piece of apricot in each one. Flour your hand and roll them into a ball. Repeat the process until you finish the apricots and the potato dough.
Once all the dumplings are prepared, boil them in salted water for 3-5 minutes until they rise to the surface. Transfer them to a plate to drain the water.
Meanwhile, melt the butter in a skillet over medium heat. Fry the breadcrumbs for 2 minutes until lightly toasted. Place the breadcrumbs on a plate and let it cool slightly.
Roll the dumplings in breadcrumbs until they are well coated. Place them on a serving plate and dust with confectioners’ sugar before serving. Serve warm.
Photo Courtesy Of: louis bennett