How to Prepare Quick Apricot / cherry dumplings rolled in roasted almond breadcrumbs

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, apricot / cherry dumplings rolled in roasted almond breadcrumbs. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Apricot / cherry dumplings rolled in roasted almond breadcrumbs is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Apricot / cherry dumplings rolled in roasted almond breadcrumbs is something which I’ve loved my whole life.

Remove the dumplings with a slotted spoon and roll them in toasted bread crumbs. Dust them with confectioners' sugar if you like. Form balls from the dough, press flat, lay the apricot on top and wrap with the dough. Press the ends together with your fingertips and form nice, round balls.

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

For this melt the butter in a frying pan, add bread crumbs and sugar and stir while the bread crumbs brown. Reduce heat once the bread crumbs have browned. Take out dumplings and roll into this mix. Serve either still warm or heated up again the next day.

Steps 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.

Take out dumplings and roll into this mix. Serve either still warm or heated up again the next day. Arrange apricot quarters on sides with rounded side up in rows atop filling. Wrap the fruit in the cold dough to make dumplings and then put them into slightly salted, boiling water. Sprinkle with caster sugar and serve.

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