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Apricot dumplings

Apricot dumplings

These sweet dumplings made from potato dough are a real treat, especially made with the famous apricots from Vinschgau.
Johannes Meßner
Farmer from farm Burgerhof
4 persons
40 MIN.
  • For the dumplings:
  • 300 g
    boiled mashed potatoes (floury)
  • 45 g
  • 35 g
    potato starch
  • 1
    egg yolk
  • 20 g
  • 8
  • For the butter breadcrumbs:
  • butter
  • cinnamon
  • sugar (to taste)
  • breadcrumbs
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    Instructions - Apricot dumplings
    • circle-dashed 1.
      Boil the potatoes and then mash them in a potato ricer. Spread the potatoes out on the work surface and allow to cool.
    • circle-dashed 2.
      Melt the butter and add it to the potatoes along with the semolina, potato starch and egg yolk and work into a smooth dough.
    • circle-dashed 3.
      Roll the apricots up in the dough so that they are wrapped in about a 1.5 cm thick ball.
    • circle-dashed 4.
      Lightly salt the water, bring to the boil and let the apricot dumplings swim in simmering (not boiling) water for about 15-20 minutes.
    • circle-dashed 5.
      To make the butter crumbs, melt the butter and stir in the cinnamon, sugar and crumbs and toast them lightly.
    • circle-dashed 6.
      Place 2 apricot dumplings on a plate and sprinkle with the sweet butter crumbs, decorate as desired and serve.
      Happy cooking
    Johannes Meßner
    Farmer from 'Roter Hahn Buschenschank'
    Burgerhof in Brixen

    From the farm kitchen

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