Feel sick, Potato, Apricots

Potato dumplings with apricots

Apricot dumplings, a well-known dessert created in Austria-Hungary, are still popular on its territory. It can be found in cafes in Hungary, Austria, the Czech Republic and Croatia

Ingredients

Servings 6
  • 120 g butter
  • 6 apricots
  • 6 Art. l of sugar
  • cover
  • 1 cup ground white bread crumbs
  • powdered sugar
  • 900 g potatoes
  • 1 cup flour
  • 3 art. l. semolina
  • 2 eggs
  • 80 g butter
  • 1.5 h. l. year

Cooking

Step 1

Peel potatoes, put in a pot of boiling salted water and cook until tender. Drain the water, dry the potatoes and mash with butter. Cool to room temperature.

Step 2

Add flour, semolina, eggs and salt to the cooled puree and quickly knead a soft dough. Divide it into 12 equal parts.

Step 3

Roll the dough into balls and flatten into cakes 5–6 mm thick. Place an apricot half in the center of the tortilla and sprinkle with 1/2 tbsp. l. sugar and a pinch of cinnamon. Lift the ends of the dough over the apricot, pinch them together and form into a ball.

Step 4

Boil salted water in a wide saucepan and dip the finished dumplings into it. Bring to a boil and cook for 12-15 minutes.

Step 5

While the dumplings are cooking, melt the butter in a frying pan and fry the breadcrumbs until golden brown.

Step 6

Remove the finished dumpling with a slotted spoon, let the water drain, and then roll in the fried breadcrumbs. Sprinkle with powdered sugar and serve immediately.

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