Apricots And Dumplins Food

APRICOT DUMPLINGS

Steps:

• Preheat the oven to 200°C/400°F. Wrap the potatoes in aluminum foil, place them on the oven rack and bake for about an hour until softened. Then, peel the skin off the potatoes while they're still hot and press them through a potato press. Combine the potatoes with yolks, flour, and semolina. Knead the ingredients into a smooth dough.
• In a large frying pan, melt 50g (3 tbsp) of butter and sugar, add the breadcrumbs, and fry them until golden brown. Take out the stones from the apricots and replace them with sugar cubes that you've sprinkled with apricot brandy.
• To prepare the dough, knead it on a floured surface and divide it into six equal pieces. While on a floured surface, press on each piece to flatten it out. Place an apricot on each and form it into a dumpling with floured hands.
• In a large pan, bring a large amount of salted water to boil. Put the apricot dumplings in the water and let them simmer for 15-20 minutes on a lowered heat while stirring them from time to time. Remove and drain the dumplings, then roll them into the prepared breadcrumb garnish.
• Take the remaining 100g (3.5 oz) of butter and lightly brown it in a small pot. To serve, place each dumpling on a plate, dust it with icing sugar, and drizzle with still hot browned butter.

APRICOT AND WALNUT VARENIKIS

Steps:

• Make filling:
• Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in brandy. Finely chop apricots in a food processor, then add sugar syrup and pulse until just combined (do not purée). Transfer to a bowl and stir in 1/4 cup walnuts. Cool.
• Roll out dough and fill varenikis:
• Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Trim dough to a 13-inch square. Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.
• Put 1 slightly rounded teaspoon filling in center of each square. Working with 1 square at a time, moisten edges with water and fold in half diagonally to form a triangle, pressing edges firmly together to seal. overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat). Transfer vareniki to a flour-dusted kitchen towel. Repeat with remaining squares, then make more dumplings with remaining dough and filling.
• Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes. Make topping while varenikis cook:
• Heat 2 tablespoons butter in a skillet over moderate heat, then cook bread crumbs and remaining 1/4 cup walnuts, stirring frequently, until golden, 2 to 3 minutes. Remove from heat and season lightly with salt. Stir together cinnamon and remaining 2 tablespoons sugar. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.
• To serve varenikis:
• Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter. Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter.
• Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.

FRUIT DUMPLINGS

Steps:

• Cream butter with sugar.
• Add eggs, stirring hard.
• Add cottage cheese and flour.
• Stir well and gradually add enough milk to make a soft dough.
• Roll out on floured board (not too thin), and cut in squares. Into each square put a blue plum, apricot or sweet cherries. Pinch corners together and roll into a ball.
• Boil dumplings in a large pot filled with rapidly boiling, salted water for 10-12 minutes.
• Serve with melted butter and a mixture of sugar and cinnamon.

APRICOTS AND DUMPLINS

Steps:

• Combine apricots, water, sugar, lemon juice, salt, and butter and margarine in a large pot. Cook over medium low heat till apricots are thoroughly cooked. You may need to adjust the water or sugar, depending on the tartness and the amount of cooking. The apricots need to be very sweet and very juicy.
• Cut the tortillas into 1 inch strips.
• Add tortilla strips to the apricots a few at a time. Cook about 20 minutes on very low heat.
• This cobbler can also be made in a 3 quart casserole dish, and baked in the oven at 350 degrees F (175 degrees C) for about 45 minutes.

APRICOT DUMPLINGS

Steps:

• For the dough: In a medium bowl, whisk the flour, breadcrumbs, cornmeal, brown sugar and salt to combine. Cut the cream cheese into pieces and add it to the bowl. Use a fork, pastry cutter or your hands to combine the cream cheese into the mixture until fully incorporated.
• Make a well in the center and add the egg to it. Use a fork or small whisk to beat the egg slightly, then mix the dough until it comes together and is fairly smooth. Wrap tightly in plastic wrap and freeze to chill slightly while you prep the apricots.
• For the apricots: Use a paring knife to cut a small circle around the stem end of each apricot. Use the handle of a wooden spoon to push the pit out of each apricot while keeping the apricot whole (it will now be hollow in the center). Note: The riper the apricots, the easier this is. If they're firm, you may need to use the knife to cut around them more. Press a sugar cube into the center of each apricot.
• Bring a large pot of water to a boil over medium heat. In a small bowl, stir the breadcrumbs, melted butter and nutmeg to combine.
• Divide the dough into 10 even pieces. Dust the work surface lightly with all-purpose flour, then use your hands to flatten each piece of dough slightly. Gently wrap each piece of dough around an apricot, pinching well to seal.
• Reduce the water to a simmer, then drop the dumplings into the water. Cook until the apricots are tender and the dough is fully cooked, 12 to 15 minutes. At first, they'll sink into the water, but once they're finished, they'll start to float towards the surface.
• While the dumplings cook, toast the buttered breadcrumbs in a small saute pan over medium heat until golden brown, 3 to 4 minutes. Return to the bowl and stir in the granulated sugar.
• Use a slotted spoon to remove the dumplings and drain well. Gently roll each in the toasted breadcrumb mixture to fully coat.
• To serve, dust the dumplings generously with confectioners' sugar. Serve with whipped cream or yogurt, if desired.

AUSTRIAN APRICOT DUMPLINGS: MARILLENKNODEL

Steps:

• Place the cheese in some cheesecloth or several layers of paper towels and let it drain for 5 to 10 minutes, pressing gently, to remove excess moisture.
• With a mixer, beat the cheese until smooth. Add the egg and continue to beat until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour; continue to mix until a dough begins to form. Add the melted butter and mix just until the dough holds together when patted with your hands, it will look pretty wet. Wrap the dough in plastic and refrigerate for several hours or up to overnight, the dough will stiffen as it chills.
• Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube melts inside the apricot when you cook it.
• Bring a large pot of water to a boil. Lightly flour a rolling pin and work surface. Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling; make sure there are not any tears or holes in the dough. Working in batches, gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot and then rise to the surface. Carefully remove the dumplings from the water with a strainer.
• In a large nonstick skillet, melt the butter over medium heat. Add the bread crumbs, sugar, and cinnamon, cook and stir for a couple of minutes until the bread crumbs are toasty and golden. Lay the bread crumbs out on a sheet pan or plate and roll the apricot dumplings in the browned crumbs to coat evenly.
• In a small bowl, mix the sour cream, brown sugar, and lemon juice together. Serve the apricot dumplings with the sweet-sour cream sauce on the side and a dusting of confectioners' sugar if desired.

POTATO APRICOT DUMPLINGS

Steps:

• Boil potatoes in large pot of water, drain and refrigerate for 12-24 hours.
• Peel and grate potatoes and place in large bowl. Add eggs, salt, flour and baking powder.
• Knead dough until it is firm and set aside.
• Half and pit apricots and place a lump of sugar where pit was.
• Divide dough in 12 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed.
• Drop dumplings in 4-6 quarts boiling water and cook for 15-20 minutes. Remove to platter and sprinkle with butter, if desired.

APRICOT DUMPLINGS RECIPE BY TASTY

Steps:

• Grate 4 potatoes
• Take a bowl add 1 egg, 1 tsp salt, 2 tbsp butter, grated potatoes and I cup of flour. Mix all the ingredients well and create a dough-like consistency. Create small, equally-sized balls with the dough.
• Start by rolling a dough ball into a circle. Add half the apricot on top of the ball and sprinkle 1 tsp sugar. Finally, add the remaining half of the apricot on below.
• Wrap the dough around to the apricot to form a perfect dumpling.
• Steam the dumpling in hot water for 10 minutes, or till it's cooked.
• Add 1 stick of butter onto a pan and wait for it to melt. Add ½ a cup of sugar with 1 tsp cinnamon and 1 cup of bread crumbs to this mix. Stir thoroughly.
• Gently place the dumpling onto the pan and coat completely.
• Serve hot!
• Enjoy!