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Traditional apricot dumpling recipe – Sweet apricot filling in soft dough.
Sweet dumplings with a juicy fruit centre, coated in toasted breadcrumbs.

Sweet apricot dumplings

Author: Flavelo
Recipes Cakes and Desserts
An indisputable classic of Hungarian grandmothers' kitchens. The secret lies in the potato dough: if made well, it embraces the sweet, juicy apricot like a fluffy duvet. This dish is a game of patience – you have to wait for the potato to cool, and work quickly with the dough, but the result, the dumpling rolled in toasted breadcrumbs, is worth every effort.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 5 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Potato ricer/masher
  • Large pot for boiling
  • Frying pan for crumbs

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Boil the potatoes in their skins in salted water. Peel while still warm and press through a ricer, then spread out and let cool COMPLETELY.

Tip: If mixed with flour while warm, the potato starch begins to gelatinise, and the dough becomes sticky and stretchy, which you could only fix with loads of flour (making the dumpling hard). [Starch gelatinisation]
2 ✓

Add flour, salt, and egg to the cooled potato. Knead together with quick movements, just until it comes together. Do not overwork!

Tip: Over-kneading activates gluten, and the dumpling will be rubbery instead of crumbly. [Gluten overworking]
3 ✓

Roll out on a floured board to approx. half a cm thickness, and cut into squares. You can put a little cinnamon sugar (or a sugar cube) in the centre of the washed, pitted apricots.

Tip: The sugar caramelises inside the apricot during cooking and adds extra flavour.
4 ✓

Wrap the apricots in the dough, and roll into nice dumplings with floured hands. Ensure there are no cracks where juice could leak.

Tip: Seal the edges thoroughly like a parcel.
5 ✓

Cook in boiling salted water. Once they rise to the top of the water, cook for another 2-3 minutes.

Tip: When it rises to the surface, it means the dough structure has set and become lighter than water.
6 ✓

Meanwhile, fry the breadcrumbs in butter until golden brown. Remove cooked dumplings with a slotted spoon, drain, and roll in the crumbs. Serve with cinnamon icing sugar.

Tip: The buttery crumbs add crunch to the soft dumpling.

Recipe FAQ

Why did the dough become sticky and unmanageable?
Probably the potato was still warm when you added the flour, or you kneaded it too long.
Can I use frozen apricots?
Yes, but put them in the dough while frozen, otherwise they will make the dumpling soggy.

Ingredients

  • 500 g Potatoes (floury type)
  • 200 g Plain flour
  • 1 pc Egg
  • 1 tsp Salt
  • 10 pcs Fresh apricots (smaller ones)
  • 100 g Breadcrumbs
  • 50 g Butter
  • 50 g Icing sugar (for dusting)
  • 1 tsp Ground cinnamon