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Apricot Dumplings

di Academia Barilla

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Apricot Dumplings
35 minutes


Sweets and Fruit

Trentino Alto Adige

Ingredients for 4 people

2 pounds potatoes (preferably a starchy variety)
2 cups flour
3 eggs
7 ounces (1 ¾ sticks) butter
½ cup breadcrumbs
½ cup sugar
ground cinnamon to taste
16 apricots pitted

Preparation 30 minutes preparation + 5 minutes cooking
1. Boil the potatoes, then peel and force through a potato ricer

2. Spread onto a pastry board and let cool

3. Add the sifted flour, eggs, one tablespoon of butter and a pinch of salt

4. Knead together

5. Shape the dough into a roll and divide into pieces about 6 inches long

6. Press each piece of dough into a large enough square to wrap around an apricot

7. With lightly floured hands, wrap the apricot (pitted and pressed closed) with the dough and form a ball

8. Drop the “dumplings” into a large pot of boiling salted water

9. Boil until they float to the surface

10. Remove with a slotted spoon and drain

11. In a separate pan, melt the remaining butter

12. When it begins to brown, stir in the breadcrumbs

13. After a minute or two, add the dumplings

14. Turn with a wooden spoon in the butter to coat evenly

15. Dust with sugar and cinnamon, and serve hot