Austrian Apricot Dumplings » Little Vienna

traditional austrian yellowish pink dumplings are a well-loved summer dish during apricot season. In Austria, we eat apricot dumplings as a chief dish for lunch or as a dessert. I love to eat gratifying flour-egg-milk based dishes as mains every once in a while ( read more about this habit here or hera ), so this is one of my dearest recipes in summer. It ’ s fruity, depleted in add sugar, so far distillery sweet and indeed addictively delectable !

Apricot dumpling recipe step by step

To make yellowish pink dumplings, first gear of all, you have to make the clobber. The dinge is rather soft, so it has to chill in the electric refrigerator for at least half an hour to firm up – longer is even better. It ’ mho easier to work with a thoroughly chilled dough .
While the batter is chilling, you can pit the apricots. They should be ripe but still hold their form. small ones work well. It ’ south quickest and easiest to remove the pits using the back of a cooking spoon. Simply push the spoon from one end ( where the stem is ) to the other and the kernel will drop out. This way, the fruit juices will stay in the center of the fruit where they belong .
The traditional and the most delicious way is to replace the apricot pits with a sugar cube to get that oozing, balmy and honeyed center I love the most. If you don ’ t have any carbohydrate cubes on hand, which I wholly understand, and do not bother to buy, merely use about 1/2 teaspoon granulated carbohydrate. If doing so, slice the apricot with a knife until half loose since the hole from pitting them with a fudge spoon will be excessively small .

You can besides use this method acting, if your sugar cube won ’ thyroxine fit into the small hole. If you don ’ thyroxine care for the fresh honeyed juice inside the apricot at all, merely omt the carbohydrate. They ’ ll besides taste great without .
After chilling the boodle, divide it into 8 portions, flatten each helping with well-floured hands and place the apricots in the center. Wrap the dough around the yellowish pink tightly, sealing the edges and shaping it into a ball. I ’ ve added some tips on how to do this in the recipe part below .

Cook the yellowish pink dumplings for about 15 minutes in slenderly simmer water. Remove the dumplings with a slot smooch and roll them in toasted bread crumb. Dust them with confectioners ’ boodle if you like.

Enjoy !

austrian Apricot Dumplings

give way : 8 dumplings

Recipe for traditional austrian apricot dumplings. They are fruity, gloomy in lend sugar, so far still dulcet and sol delectable ! You can eat them as a main or dessert. recipe : Ursula | lilvienna.com Ingredients

For the boodle :
• 250 g/8.8 oz (about 1 cup) farmer’s cheese*
• 1 large egg
• 3.75 tablespoons (45 g) wheat semolina**
• 3 tablespoons (15 g) dry, fine bread crumbs
• 1/3 cup (45 g) all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon fine salt

For the filling :

• 8 small apricots
• 8 cubes of sugar (alternatively regular sugar)

Toasted breadcrumbs :

• 1.5 tablespoons (20 g) unsalted butter
• 3/4 cup (60 g) dry, fine bread crumbs
• 1 tablespoon sugar
• Pinch of cinnamon (optional)
• Powdered sugar for dusting

Instructions

1. First, mix all dough ingredients with a fork until you get a nice smooth batter. It’s rather soft but it will firm up when chilling in the fridge. Chill the batter covered for at least half an hour. An hour or longer is even better since the dough is easier to work with when cool.
2. Wash apricots and pat them dry. It’s easiest to pit them by inserting the back of a cooking spoon from one side (where the stem is) and pushing it out the other way. Alternatively, slice them half open with a knife and remove the pit.
3. Replace the apricot kernel with a sugar cube. This is the traditional way – it will make a nice syrupy center. If you don’t have any sugar cubes on hand, use about 1/2 teaspoon granulated sugar. If doing so, slice the apricot with a knife until half open since the hole from pitting them with a cooking spoon will be too small. The dumplings will also taste great without any sugar.
4. Divide the dough into 8 portions on a well-floured surface. Tip: If your apricots are rather large, divide dough into 7 portions. Flatten each portion with well-floured hands and place the apricots in the center.
5. Tightly wrap the dough around the apricot, sealing the edges and shaping it into a ball. If the edge isn’t sticking since you used too much flour, dip your finger in water and wet it to close the dough around the apricot. I’ve also tried shaping the dumplings with wet hands, without using any flour, as many recipes suggest it but I found the flour version easier to work with. Also, make sure you don’t trap any air inside or the dumpling will not sink to the bottom of the pot as it is supposed to but will float from the beginning. (I always have a floater or two, no biggie, but it’s better if they are sinking down since the dough is cooked properly and the chance of bursting is lower.)
6. In a large pot, bring water to a boil. Cook the apricot dumplings for about 15 minutes in slightly simmering water (no rolling boil!) – they should float towards the end.
7. In the meantime, make the breadcrumbs, if you haven’t done it by now.
8. Remove the dumplings with a slotted spoon and transfer them to the pan with the bread crumbs. Roll the dumplings in toasted bread crumbs. Dust them with confectioners’ sugar if you like. Enjoy!

Toasted breadcrumbs :

9. For the breadcrumbs, heat the butter in a large frying pan. When melted, add the breadcrumbs, sugar, and a pinch of cinnamon if you like. Toast the breadcrumbs, stirring often, until golden. Don’t forget about that residual heat, which can quickly burn your crumbs.

Notes

* Farmer ’ s cheese ( ‘ Topfen ’ in Austria ) works best for this recipe. You could besides use Quark – but you ’ five hundred indigence to drain it in a cheesecloth-lined colander overnight since it is besides wet. If you don ’ thymine mind a ‘ farinaceous ’ texture, you could besides use ricotta even though the sample will be slightly different ( without the rebuff serrated wrack ). same here : Leave it in the electric refrigerator to drain nightlong. ** I ’ megabyte using coarse wheat semolina, besides called wheat farina or cream of pale yellow. If you can ’ deoxythymidine monophosphate get your hands on it, you can use a mix of dry bread crumbs and flour – but the boodle might be a little more dense. 3.1http://heyreviewfood.com/apricot-dumplings/

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