Ingredients for Potato Apricot Dumplings
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How to Make Potato Apricot Dumplings
- Boil 2 pounds of potatoes in a large pot of salted water until tender. Drain well and refrigerate uncovered for 12-24 hours.
- Peel and coarsely grate the chilled potatoes. Place in a large bowl.
- Add 2 large eggs, 1 teaspoon of salt, 2 cups all-purpose flour, and 1 teaspoon baking powder to the grated potatoes.
- Gently knead the dough until firm and smooth. Set aside for at least 30 minutes.
- Halve and pit 12 fresh apricots (or use 24 dried apricot halves, rehydrated if necessary). Place a small piece of sugar (about 1/4 teaspoon) in the cavity where the pit was removed.
- Divide the dough into 12 equal pieces. Wrap each piece firmly around a prepared apricot, ensuring the dumpling is completely sealed.
- Bring 4-6 quarts of water to a rolling boil in a large pot. Gently drop the dumplings into the boiling water.
- Cook for 15-20 minutes, or until the dumplings float to the surface and are cooked through.
- Remove the dumplings with a slotted spoon and place them on a serving platter. Drizzle with melted butter (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
68g
Fat
3g
Carbs
35g
