Apricot Dumplings

Rating: 2.40 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Peel potatoes, press them through a potato ricer, knead with egg, flour, Bresso cream cheese and 1 tsp salt to a smooth dough and form into a roll. Remove the crust from the white bread, cut into fine cubes, toast in the vegetable cream until golden brown. Divide the bread cubes evenly into the cavities of 12 apricot halves, cover each with a second half. Divide the potato dough into 12 portions. Cover each prepared apricot with a portion of dough. Put dumplings in enough boiling salted water, cook for 10 to 12 minutes until they float to the top.

Serve garnished with vanilla sauce and mint.

As a Christmas menu: Winter salad Beef fillet in spice sauce Apricot dumplings

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