Recipe
Dessert
Romanian Apricot Dumplings
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Although this dessert is not easy to prepare, it's so good that it's worth the effort. You can substitute different fruit, such as peaches.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 lbs. potatoes, peeled and chopped | ||
| ½ tsp. salt | ||
| 10 c. water | ||
| ½ c. maple syrup | ||
| 2 c. whole wheat pastry flour | ||
| 6 ripe apricots, pitted and cut into quarters | ||
| 1 tsp. oil | ||
| 2 tsp. cinnamon |
Directions
- Cook potatoes in salted water in a large pot over medium heat until potatoes are tender. Drain and cool potatoes, saving liquid to use later. Mash potatoes once, but not too much.
- Stir in maple syrup. Slowly add whole wheat pastry flour to make a dough that is not too thick but not too sticky.
- Take a handful of dough, about 1/24th of the dough, and flatten with your palm. Put a chopped apricot quarter into center of dough. Roll dough into a ball, covering the apricot quarter. Repeat this process to make approximately 24 dumplings.
- Bring the potato water that was set aside earlier to a boil. Add oil.
- Place 6 dumplings into the boiling water. Cook until dumplings are done. Dumplings are done when they float to the top of the pot. Remove cooked dumplings from boiling water and strain them in a colander.
- Repeat this process another 3 times until all dumplings are cooked.
- Sprinkle dumplings with cinnamon. Serve warm.
Nutrition facts
Servings
363 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Total Carbohydrates: 82g
- Protein: 8g
Recipe Source:
The Lowfat Jewish Vegetarian Cookbook.