Sweet Apricot Dumplings

Sweet Apricot Dumplings are a simple delight that surprises and delights everyone who has tried them. The breadcrumb coating cover a light potato dough with a sweet apricot at its core. You then get the hit of the apricot brandy infused sugar in the middle which is a perfect finishing touch. Austrians tend to have these as a main dish, however occasionally as a dessert.

This recipe uses apricots but in season plums, blueberries and even cherries work well. Also try sprinkling a little cinnamon over the hot dumplings for a little additional warmth.

These dumplings look quite simple at first, yet the first bite reveals several lovely textures and flavours. The soft potato dough surrounds the warm apricot, while the sweet centre adds a little surprise. Meanwhile, the buttery breadcrumbs provide a gentle crunch that makes every mouthful feel wonderfully comforting.

I particularly like making these when apricots are plentiful and perfectly ripe. However, you do not need to wait for a special occasion to enjoy them. They make a lovely family meal when you fancy something different, and they also work beautifully as a dessert after a lighter dinner. Either way, serve them while they are still warm so the butter and fruit can really shine.

The choice of apricots makes a difference, too. Look for fruit that feels ripe but still holds its shape. Very soft apricots can become difficult to handle, while firmer fruit may not provide quite the same juicy sweetness. Therefore, a perfectly ripe apricot gives you the best balance between texture and flavour.

I also think the breadcrumb coating deserves plenty of attention. It sounds like a small part of the dish, but it adds so much character. The buttery crumbs cling to the dumplings and create a delicious contrast with the tender dough. Moreover, a light dusting of powdered sugar gives everything a pretty finish without making the dish overly sweet.

For a little extra warmth, cinnamon works beautifully with the apricot. You could also add a small amount of vanilla to the sugar if you want a softer, sweeter aroma. In addition, a spoonful of thick natural yoghurt on the side can provide a pleasant creamy contrast.

These dumplings are also a lovely reminder that traditional food does not need to be complicated. The ingredients are familiar, the preparation feels homely, and the finished dish has plenty of character. Most importantly, it is the sort of food that encourages everyone to sit down and enjoy it together.

If you have never made fruit dumplings before, give these a try. They are comforting, cheerful and wonderfully different from the usual baked dessert. Once you have tasted the combination of warm apricot, soft potato dough, sweet crumbs and buttery richness, you may find yourself looking for excuses to make them again.

Sweet Apricot Dumplings

Sweet Apricot Dumplings are a delicious traditional-style dessert made with soft potato dough wrapped around juicy fresh apricots and a sweet centre. Golden breadcrumbs, melted butter and a dusting of sugar add a wonderfully rich finish to the tender fruit-filled dumplings. They make a comforting and slightly unusual dessert that is perfect served warm after a family meal.

4.76 from 127 votes

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Course: Dessert, Main Dish

Cuisine: Austrian

Keyword: Apricot, Blueberries, Breadcrumbs, Cherries, Dough, Fruit, Plums, Sweet Apricot Dumplings, Vegetables, Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 6 Dumplings

Calories: 411kcal

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Ingredients

 

MetricImperial

• ▢ 500 g King Edward potatoes Maris Piper/floury
• ▢ 2 large eggs free range/ yolks only
• ▢ 100 g flour
• ▢ 50 g semolina
• ▢ 100 g breadcrumbs golden see note
• ▢ 100 g unsalted butter
• ▢ 3 tbsp apricot brandy
• ▢ 6 large apricots ripe
• ▢ 6 sugar cubes
• ▢ powdered sugar

Instructions

• Turn on the oven and heat up to 200C/400F/Gas Mark 6.
• Wrap the potatoes in tin/aluminium foil and when the oven is hot, place on the shelf. Cook for about an hour or until they have softened.
  500 g King Edward potatoes
• Remove from the oven and skin them passing the flesh through a press or a fine sieve (put the potato into the sieve and using the back of a spoon force the potato through the holes.) into a mixing bowl.
• Add the egg yolks, flour and semolina and mix well. I run my hands under a cold tap and use them to mix everything together. It will form into a lovely smooth dough.
  2 large eggs, 100 g flour, 50 g semolina
• Carefully cut all of the apricots in half and remove the stones making sure you keep the two halves together.
  6 large apricots
• Place a sugar cube onto a saucer and drizzle the apricot brandy over the cube. Before it dissolves place a cube into each of the apricots. Repeat the process until all of the apricots have a sugar cube.
  6 sugar cubes, 3 tbsp apricot brandy
• Place a large pan of salted water over a high heat and bring to a boil. While it is heating up, make the dumplings.
• Lightly flour a clean cool surface/board. Divide the dough into 6 equal portions and working with one portion at a time flatten it and place an apricot in the middle. Fold the sides up and cup it using your hands so they resemble a dumpling. Repeat with the remaining portions.
• When the dumplings are ready and the water is boiling, reduce the heat so the water simmers. Carefully add the dumplings and simmer for 15 – 20 minutes.
• Remove from the water using a slotted spoon and drain fully.
• Pour the golden breadcrumbs into a dish. Place the dumplings into the golden breadcrumbs and gently roll them so they are fully covered.
  100 g breadcrumbs
• Place the unsalted butter into a pan over a medium high heat and melt until it starts to turn brown. Remove from the heat.
  100 g unsalted butter
• Place a dumpling onto a dessert plate, dust with confectionary sugar and drizzle the hot brown butter all over the dumplings.
  powdered sugar
• Serve immediately.

Notes

Golden Breadcrumbs are breadcrumbs that have been coated in butter and sugar turning the from breadcrumbs into golden. For every 100g of breadcrumbs add 50g of unsalted butter and 75g of granulated sugar into a frying pan and place over a medium high heat. When the butter has melted and stirred into the sugar, add the breadcrumbs and fry until they have turned a lovely golden colour. Remove form the heat and allow to cool fully in one layer. 

Nutrition

Calories: 411kcal | Carbohydrates: 53g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 151mg | Potassium: 532mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1171IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 3mg