Recipe of Perfect Apricot / cherry dumplings rolled in roasted almond breadcrumbs

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, apricot / cherry dumplings rolled in roasted almond breadcrumbs. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Apricot / cherry dumplings rolled in roasted almond breadcrumbs is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Apricot / cherry dumplings rolled in roasted almond breadcrumbs is something that I have loved my whole life.

VIENNA FOODTRIP - Apricot Dumplings More Viennese recipes: http In the meantime, make buttered breadcrumbs. To make, melt butter, add breadcrumbs and sugar, and roast until golden brown. Lift the dumplings out of the water, roll carefully in buttered breadcrumbs, sprinkle with. Roasted Cauliflower Steaks with Yogurt White Bean Dip.

To begin with this particular recipe, we have to prepare a few components. You can have apricot / cherry dumplings rolled in roasted almond breadcrumbs using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Apricot / cherry dumplings rolled in roasted almond breadcrumbs:

1. Make ready 600 g potatoes boiled in their skin
2. Take 160 g flour
3. Make ready 1 egg yolk,
4. Prepare 20 g butter,
5. Prepare pinch salt
6. Take For the breadcrumbs coating:
7. Get 70 g butter
8. Make ready 50 g roasted almond flakes
9. Prepare 100 g breadcrumbs
10. Take 50 g icing sugar
11. Take 1 tsp cinnamon

Recipe for traditional Austrian apricot dumplings. They are fruity, low in sugar yet still sweet and so delicious! Traditional Austrian apricot dumplings are a well-loved summer dish during apricot season. In Austria, we eat apricot dumplings as a main dish for lunch or as a dessert.

Instructions to make Apricot / cherry dumplings rolled in roasted almond breadcrumbs:

1. Peel and mash potatoes. On your work surface combine mashed potato with egg yolk pinch of salt then mix in the butter and flour. Kneed until a soft dough forms. Cover with plastic wrap and let it rest for 30 minutes.
2. While the dough is resting prepare the breadcrumbs. In a large frying pan melt butter add the flaked almond and bread crumbs. Stir continuously until light brown, set aside.
3. Place a large pot of slightly salted water on to boil. On a lightly floured surface, roll your dough to about 1/2 cm thick. Cut into 6 - 7 cm squares (depending on the size of your fruit). Place an apricot and cherry in the center of each square and fold all 4 edges in, with your hand roll each of them into a ball. Make sure you seal the edges.
4. Drop your dumplings into boiling water and gently simmer until they float on the top. Let it cook for a further 2-3 minutes. Using a slotted spoon, remove dumplings and roll them evenly in the almond breadcrumbs. Transfer to a serving plate and sprinkle with icing sugar mixed with cinnamon.

Traditional Austrian apricot dumplings are a well-loved summer dish during apricot season. In Austria, we eat apricot dumplings as a main dish for lunch or as a dessert. But the best I love most, APRICOT DUMPLINGS - typical Austrian speciality! We used to have them for lunch, rolled in a cinnamon breadcrumbs mix. I love the classical way, sweetened cinnamon breadcrumbs slightly roasted, or partly mixed with grounded hazelnuts.

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