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Ingredients for 4 people
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- 2 pounds potatoes (preferably a starchy variety)
2 cups flour
3 eggs
7 ounces (1 ¾ sticks) butter
½ cup breadcrumbs
salt
½ cup sugar
ground cinnamon to taste
16 apricots pitted
Le Ricette
Apricot Dumplings
di Academia Barilla
PREPARATION TIME
35 min
35 min
DIFFICULTY
Medium
Medium
TYPE
Sweets and Fruit
Sweets and Fruit
ITALIAN REGION
Trentino Alto Adige
Trentino Alto Adige
Tags
Ingredients for 4 people
2 pounds potatoes (preferably a starchy variety)
2 cups flour
3 eggs
7 ounces (1 ¾ sticks) butter
½ cup breadcrumbs
salt
½ cup sugar
ground cinnamon to taste
16 apricots pitted
Ingredients
Preparation 30 minutes preparation + 5 minutes cooking
Boil the potatoes, then peel and force through a potato ricer. Spread onto a pastry board and let cool.
Add the sifted flour, eggs, one tablespoon of butter and a pinch of salt. Knead together.
Shape the dough into a roll and divide into pieces about 6 inches long. Press each piece of dough into a large enough square to wrap around an apricot.
With lightly floured hands, wrap the apricot (pitted and pressed closed) with the dough and form a ball. Drop the “dumplings” into a large pot of boiling salted water. Boil until they float to the surface. Remove with a slotted spoon and drain.
In a separate pan, melt the remaining butter. When it begins to brown, stir in the breadcrumbs. After a minute or two, add the dumplings.
Turn with a wooden spoon in the butter to coat evenly. Dust with sugar and cinnamon, and serve hot.
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