Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, apricot / cherry dumplings rolled in roasted almond breadcrumbs. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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. Crunchy almond and sweet apricot are hidden in the chewey dumpling!
Apricot / cherry dumplings rolled in roasted almond breadcrumbs is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Apricot / cherry dumplings rolled in roasted almond breadcrumbs is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook apricot / cherry dumplings rolled in roasted almond breadcrumbs using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Apricot / cherry dumplings rolled in roasted almond breadcrumbs:
- Make ready 600 g potatoes boiled in their skin
- Make ready 160 g flour
- Prepare 1 egg yolk,
- Make ready 20 g butter,
- Prepare pinch salt
- Get For the breadcrumbs coating:
- Make ready 70 g butter
- Take 50 g roasted almond flakes
- Take 100 g breadcrumbs
- Get 50 g icing sugar
- Make ready 1 tsp cinnamon
Marillenknödel, Austrian Specialty: Apricot Quenelle Crusty Sweet Breadcrumb Crust with Pistachio. Place almonds in a food processor and pulse until coarse crumbs form. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry. Coarsely grate the marzipan on top In a large bowl, rub the flour, oats, sugar and oil together until well combined.
Steps to make Apricot / cherry dumplings rolled in roasted almond breadcrumbs:
- 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.
- 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.
- 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.
- 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.
Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry. Coarsely grate the marzipan on top In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top. Parcel Fold: Bo Choy Gau-Ginger Crab Rangoon Dumpling s with Sweet and Sour Sauce, Black Sesame Peanut Butter Dumplings, Toasted Almond Cookie Dumplings (what I made).
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