Apricot Dumplings with Cream Center

For the dumpling dough, boil the potatoes until soft, peel them and press them through the potato ricer.

Put the flour in a large bowl, spread the potato mixture on top, add the butter, semolina and salt and work into a smooth dough with your hands. Divide the dough into 8 equal pieces.

For the filling, cut the apricots in half and remove the seeds. Where the stone was, fill them with a little apricot stone cream and close both halves together again. Hold them together with your fingers until you have covered each apricot with a piece of dough.

Let the dumplings rest for 15 minutes. In the meantime, bring salted water to a boil, then put the dumplings in and simmer gently over low heat for 20 minutes.

For the breadcrumbs, melt the margarine in a pan and add the breadcrumbs and toast them gently.

Lift the finished dumplings out of the water and roll them directly in the breadcrumbs. Serve sprinkled with powdered sugar.

Preparation Tip:

Instead of the traditional apricot kernel, you will find a refinement in the form of the Glinitzer apricot kernel cream made from the apricot kernels, which brings a special touch to this popular dish.

Related Recipes:

Caraway Sturgeon on Roasted Pointed Cabbage with Potato and Potato Dumplings on Red Beet SauceFor the caraway sturgeon on roasted pointed cabbage with potato and potato dumplings on red beet sauce, it is... Parisian Potato GratinFor the Parisian potato gratin, first boil the potato until soft, then peel and press through a potato ricer... Pumpkin and Potato Dumplings with Sauhaxl and BeansFor the pumpkin-potato gnocchi with sauhaxl and beans, wash the potatoes, dry them, wrap them in aluminum foil... Tub Bacon DumplingsFor the Kübelspeck dumplings, place all ingredients for the dumpling dough in a bowl or on a work surface and... Alpine Salmon Butter Schnitzel with Pea Cream and Crispy Potato SlicesFor the Alpine salmon butter schnitzel with pea cream and crispy potato slices, peel the shallots, skin the... Traunkirchner Cheese DumplingsFor the potato dough, peel the potatoes cooked the day before and strain (press through a potato press). Mix... Wild Garlic Dumplings with Creamed Kohlrabi and Potato GnocchiPreparation time about half an hour: Peel and finely dice the onions. Clean the young onion and cut into... Caraway Roast with Wild Garlic Napkin DumplingsFor the caraway roast with wild garlic napkin dumplings, fill a pot halfway with water and bring it to a boil... Pumpkin PureePeel the pumpkin (unless you use a Hokkaido, which can be eaten with the skin), remove the seeds and cut into... Pumpkin Cannelloni with Smoked TroutFor the pumpkin cannelloni with smoked trout prepare the pasta cannelloni dough. To do this, knead flour...