Apricot,  Bread Crumbs,  Desserts,  Hungary,  Poland,  Potato,  Romania

Apricot Dumplings

A variation of the plum dumplings, this is a great way to use apricots in a dish. These dumplings are a great idea for breakfast or dinner (with a glass of cold milk); they can also be served as dessert.

Apricot Dumplings

Ingredients (for 20-25 dumplings)

  • 8 medium sized potatoes (washed, boiled, peeled and mashed)
  • 3 large eggs
  • 4 cups flour
  • 12 apricots – washed, cut in half and pitted
  • 4 cups plain bread crumbs
  • 2 cups sugar


  • Boil potatoes, peel, mash and let them cool
  • Wash the apricots, cut in half around the circumference, take the pit out and sprinkle 2 TBS sugar on top and set aside
  • Place a large pot of water on to boil
  • Place bread crumbs in a large skillet and brown. Let it cool and mix the bread crumbs with the rest of the sugar (this needs to be done on low heat and stirring constantly, it’s very easy to burn the breadcrumbs)
  • In a large bowl, combine the mashed potatoes, eggs, flour. Place the dough in the fridge for half hour otherwise you will need more flour when you are molding the dough around the apricots
  • Cut pieces of the dough and mold them around each apricot
  • Place the dumplings in the boiling water (they will rise on top of the water once they are cooked – about 15 minutes)
  • Spoon the dumplings out of the boiling water, drain and coat them with bread crumbs


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