Have you ever eaten a sweet European dumpling, a dessert dumpling holding a sweet fruity surprise?
Coated by a tender choux dough sits a fresh apricot from the garden. Prepared the Austrian way, these apricot dumplings will transport you to a new uncharted food paradise. I am not exaggerating, that’s how most Austrians would feel about their beloved Mehlspeissen such as these dessert apricot dumplings.
I did mention Mehlspeisen previously on this space. In a nutshell and just to refresh your memory: Mehlspeisen are meals prepared with flour as key ingredient. These flour based meals have been popular even before the last emperor of Austria had turned it into a fashion.
As a result, and mostly because I am Austrian after all, I felt compelled to share these flour based recipes in the past and if you get some time to go back to my earlier recipe post, you will notice that I did share a similar dumpling recipe some time in 2012. The strawberry knödel, as I had named it back then, is basically the same dessert preparation as today’s apricot dumplings.
My mother and sister were requesting this sweet dessert dish and because our time in Austria was limited, I decided to please them with a homemade batch of apricot dumplings. Don’t ask me which apricot type I used, I don’t know the different varieties. However, I can tell you these firm apricots with red cheeks are 100% organic. I can also tell you that our apricot tree was full of apricots this year and we had to decide quickly how we would use them before they go bad. So finally, I will also share, of course, a prominent apricot jam recipe in the days/weeks to come. You have been warned! 😉
- 25 grams Butter
- 250 milliliter Milk
- pinch Salt
- 150 grams All purpose Flour
- 2 Egg Yolks
- 12 Apricots
- powdered Sugar
- At first create the choux dough. Grab a pot and add the 25 g butter, the 250 ml milk and the salt, keep on medium heat and allow it to come to a boil. Take the pot with the liquid quickly from the heat and add in the flour while you keep on stirring at the same time.
- Take the pot back to a low heat and keep on stirring! Don't waste time at this point, stay focused because it's important that you follow this step! While you keep on stirring, the dough will form a ball and at the bottom you will notice a layer of sticking flour. If you see flour at the bottom of the pot, it is correct, and you did it all right.
- Place the dough into a bowl and let cool for some time.
- Wash and pat dry your fresh Apricots. Cut open each apricot at one side and pick out the core, discard the core.
- Add the egg yolk to the dough, working the yolk with your hands gradually into the dough. When you do that make sure the dough is really cooled down or you will have bits forming and the dough won't bind anymore how it is suppose to. Form the dough into a big long "sausage" as shown.
- Cut 12 slices of the dough and place a pat dried apricot at the center. Cover the apricot with the dough and close/seal it well by turning the ball in your hands. If the dumplings are not properly sealed they might open up during the boiling process, therefore it is important that the dumplings are well closed! Keep aside repeat the closing/ sealing process with all dumplings.
- While forming the dumplings, keep a big pot with water to boil. Once it is boiling well add in the dumplings carefully and keep the flame on slow and stir every now and then, so that they don't stick at the bottom. Cook them for 7-10 minutes.
- While the dumplings are cooking, take out a pan and fry the Breadcrumbs with the Butter (ratio should be 1:1, to your liking). The breadcrumbs should have a golden brown hue when finished fried.
- The Dumplings are ready when they swim on top. Take them carefully out, strain a bit the water and directly roll them into the breadcrumbs butter mixture. Coat them well.
- Before you serve the dumplings sprinkle some sugar on top.
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