Apricot dumplings
with potato dough

and vanilla sauce

Fruity apricot dumplings with potato dough sweeten your summer! Whether as a sweet main course or as dessert, the dumplings are a wonderful, creative change in the kitchen!

60 min.

average

Ingredients

for about 8 large dumplings or 16 small ones

for the potato dough
500 g mealy potatoes
2 pieces of egg yolk
Melt 1 tablespoon of butter
140 g wheat flour
pinch of nutmeg
pinch of salt
8 apricots
8 lump sugar (instead of lump sugar you can also use marzipan or white chocolate coating)

for the breadcrumbs
1 tablespoon butter
150 g breadcrumbs
40 g sugar
½ tsp cinnamon

Butter to melt the finished apricot dumplings

for the vanilla sauce
250 g milk
Lemon abrasion
Orange abrasion
½ Vanilla bean
pinch of salt
60 g sugar
12 g cornstarch
40 g egg yolk
60 g cream

Print recipe

Preparation

Apricot dumplings
Peel and chop the potatoes and boil them in salted water. As soon as they are soft, press them through a potato press and let them cool down a little. Then place the two egg yolks on top, add nutmeg and salt and put the liquid butter on top. Knead briefly and then add the wheat flour. Roll out the dough immediately and cut into squares. When I make apricot dumplings, I always use only half an apricot and half a lump sugar , otherwise the dumplings are too big for me. Put the lump sugar into the apricot, close it and wrap it with the dough so that nothing can leak out. Boil the apricot dumplings immediately for 16 minutes or freeze them and cook them frozen.

Breadcrumbs
Melt the butter in a pan, then add breadcrumbs, sugar and cinnamon and fry briefly. The crumbs must not get too dark. Do a taste test.

Decoration
Carefully remove the dumplings from the salt water and cover them completely with breadcrumbs. Put them on a nice plate and pour hot butter over them. If you like you can add a vanilla sauce.

Vanilla sauce
Bring the milk with the spices to boil and set aside. Put the sugar with the cornstarch in a pan and mix, add the 2 egg yolks and mix with some milk. Then carefully add all the milk to the egg yolk mixture, boil off a vanilla cream and put it aside. Add the liquid cream and let it cool down. If the vanilla cream is too thick, extend it carefully with a little liquid and warm milk.

Recipe from Nathalie Trafoier

Kuppelrain

Patisserie is female and nobody embodies it better than Nathalie Trafoier. Being the daughter of Michelin star chef Jörg Trafoier and Sonya Egger, Nathalie is responsible for desserts and patisserie at their finest at the Kuppelrain restaurant in Castelbello, Val Venosta. Diligence, passion, love of experimentation and commitment take shape every day and become delicious goodies that are a feast for both the palate and the eyes: pralines and sweets of chocolate, biscuits and typical krapfen filled with fruit and other products from Val Venosta, mini-tarts, spoon desserts, cookies and much more.