The tricky part about this recipe is putting the dough around the apricots without going crazy. The dough has to be sticky or it won't enclose the apricots, but not too sticky or it'll keep sticking to your hands. Practice and nerves of steel required!
A dumpling cut open with an orange fruit inside
Dough:
Filling:
About 550 kcal per person.
Topping:
Depending on how good you are, this should be enough for 8-11 dumplings. Three of these dumplings make a meal.
Mix all the ingredients For the dough. Traditionally, you'd let the dough rest for half an hour. I never do that, however.
Remove the stone and replace it with a sugar cube or a tea spoon of sugar. The next step will be much easier if you manage to do this without cutting the fruit in two halves.
Envelop the fruit with dough. This is the hardest part. Use some extra flour to prevent the dough from sticking to your hands.
Boil them in a big pot of salted water, like pasta. Should take 10 to 15 minutes.
At the same time, fry some breadcrumbs in the remaining butter until nice and brown. They should have a wet look without swimming in butter. Don't let it burn!
Serve.
Careful when sticking the fork into the dumpling. Hot sugar sauce might squirt out.
#Dessert #English #Austria
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