Fruit, more fruit, soft dough and a nutty finish: a Bohemian-Austrian classic newly interpreted
Austrian’s love their cooked pastries and since a friend of mine brought me fresh apricots from his grandmother’s garden I thought I should give apricot dumplings a go. 🙂 Now, I’m not too much into doing everything the way it has always been done, so I added a little twist (it’s fantastic, trust me!).
Usually, I’m not too much into sweet dumplings, because they are too sugary for my taste and I like to keep it more natural. So instead of filling the apricots with a sugar cube I used fresh raspberries for additional flavor, fruitiness and sweetness. They are then coated in roast ground hazelnuts, which adds a nice nutty component, goes incredibly well with the fruit and contains good fatty acids and a nice amount of protein. So basically, you have amazing apricot dumplings that are also much healthier than they traditional brothers.
I love how all of the juices flow out of the dumpling when you break it down and flavor wise it’s just so much more complex than the normal dumplings – simply beautiful!
Some practical info: quite obviously, how many dumplings your are going to get out of this depends on the size of the apricots. If you use huge apricots, you’ll run out of dough sooner; if you work with tiny apricots, you will get more than 14 dumplings.
What is great about these dumplings is that you can easily freeze them, so just make a whole batch of them and freeze the ones that you don’t need right away (just after step 4).
You’re in for a treat, let’s get started! 🙂
For 14 dumplings
400g curd cheese (10% fat)
200g ground hazelnuts
1 egg yolk
2cl raspberry liquor (any other fruit liquor will work as well)
zest of one lemon
1/4 tsp vanilla extract
a pinch of salt
confectioner’s sugar for icing
1. In a first step, prepare the curd cheese dough: Beat butter with salt, lemon zest and vanilla extract until fluffy. Then stir in egg, egg yolk and raspberry liquor. Add flour and curd cheese and knead until you get a smooth dough. Cover with cling film and let in the fridge for a few hours.
2. Wash the apricots and raspberries and pad dry. Cut open on one side to remove the apricot’s stone. Put one raspberry in the center of the apricot.
3. Dust your kitchen counter with flour. Then form a ca. 5cm / 2 in. thick roll out of the dough and cut into 14 slices.
4. Flatten the dough disks with your hand and cover the apricots with dough all around. Use your fingers to close the dough and make sure that the “suture” of the dumpling is not in the same place as where you cut the apricot open to remove the stone. Cover your hands with flour and roll with rotating movements of your hand until you get nice dumplings.
5. Heat a pot with lightly salted water until boiling. Add your dumplings and shake the pot carefully to make sure the dumplings don’t stick to the bottom. To turn the dumplings gently knock with a wooden spoon. Cook for about 10-15 minutes. To check if the dumplings are ready, poke with a tiny needle. The center of the dumpling should be soft.
6. While the dumplings are boiling, gently roast the ground hazelnuts until they have a golden color.
7. Remove the dumplings from the pot and drain them well. Then roll in the roast hazelnuts, place on a plate and sprinkle with confectioner’s sugar. Serve right away.