Sweet Apricot Dumplings

These gorgeous dumplings are so simple to make and a delight to eat. I make 6 at a time but they never last long. You know cook needs to test them for quality etc.

Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings Dumplings

Ingredients

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