Here we are playing with our childhood memory, so handle with care :-)
We all know how a perfect Apricot Dumpling taste. It is soft, sweet and juicy – on top sprinkled with sugar and butter toasted breadcrumbs.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Mix all dough ingredients together (by hand or kitchen machine on low speed) until you get a nice smooth batter. It will seam soft but it will firm up in the fridge. Chill the batter covered for at least half an hour (longer is even better since the dough is easier to work with when cool).
Wash apricots and pat them dry. Pit them by inserting the back of a cooking spoon or spoon from one side and pushing it out the other way.
Replace the apricot pit with a sugar cube or brown sugar. This is the traditional way – it will make a nice juicy center but of course, it will also work without the sugar cube.
Divide the dough into 8 portions on a well-floured surface. (If your apricots are large, divide dough into 7 portions). Flatten each portion with well-floured hands and place the apricots in the center.
Wrap the dough around the apricot, sealing the edges and shaping it into a ball. If the edge isn’t sticking since you used too much flour, dip your finger in water and wet the dough around the apricot. Make sure you don’t trap any air inside or the dumpling will not sink to the bottom of the pot as it is supposed to but will float from the beginning. (No worries if there are 1 or 2 floating).
In a large pot, bring water to a boil. Cook the apricot dumplings for about 15 minutes in slightly simmering water (not boiling)– they should float towards the end.
While dumplings are cooking prepare toasted breadcrumbs. Heat the butter in the large frying pan. When melted, add the breadcrumbs, sugar, and cinnamon. Toast the breadcrumbs, stirring often, until golden.
Remove the dumplings with a slotted spoon and transfer them to the pan with the bread crumbs. Roll the dumplings in toasted bread crumbs. Dust them with icing sugar in the end.
Preparing In The Kitchen
Mix all dough ingredients together (by hand or kitchen machine on low speed) until you get a nice smooth batter. It will seam soft but it will firm up in the fridge. Chill the batter covered for at least half an hour (longer is even better since the dough is easier to work with when cool).
Wash apricots and pat them dry. Pit them by inserting the back of a cooking spoon or spoon from one side and pushing it out the other way.
Replace the apricot pit with a sugar cube or brown sugar. This is the traditional way – it will make a nice juicy center but of course, it will also work without the sugar cube.
Divide the dough into 8 portions on a well-floured surface. (If your apricots are large, divide dough into 7 portions). Flatten each portion with well-floured hands and place the apricots in the center.
Wrap the dough around the apricot, sealing the edges and shaping it into a ball. If the edge isn’t sticking since you used too much flour, dip your finger in water and wet the dough around the apricot. Make sure you don’t trap any air inside or the dumpling will not sink to the bottom of the pot as it is supposed to but will float from the beginning. (No worries if there are 1 or 2 floating).
In a large pot, bring water to a boil. Cook the apricot dumplings for about 15 minutes in slightly simmering water (not boiling)– they should float towards the end.
While dumplings are cooking prepare toasted breadcrumbs. Heat the butter in the large frying pan. When melted, add the breadcrumbs, sugar, and cinnamon. Toast the breadcrumbs, stirring often, until golden.
Remove the dumplings with a slotted spoon and transfer them to the pan with the bread crumbs. Roll the dumplings in toasted bread crumbs. Dust them with icing sugar in the end.
