Ingredients for 4 people:
500 g floury potatoes
12 apricots
12 sugar cubes
approx. 150 g flour
2 egg yolks (M)
4 tbsp ground pistachios
2 tbsp sugar
50 g butter
For the strawberry sauce
250 g strawberries
1 packet bourbon vanilla sugar
Preparation:
1. Boil potatoes with skin for about 25 minutes. Drain and peel. Press the potatoes through a potato ricer onto a large flat plate while hot and let leave to cool slightly.
2. Cut the apricots in half and remove the stone. Put a piece of sugar cube and press the apricots together again.
3. Add 150 g flour and egg yolk to the potatoes and knead into a smooth dough.
Add a little more flour if the dough is too soft.
4. Form the dough into a roll and divide into 12 portions. Flatten each portion into a circle on the floured work surface, Place an apricot on top and press the dough together around the apricot in floured hands and shape into a dumpling.
5. Bring water to the boil in a large pan and place the dumplings in it. Cook for approx. 1215 minutes in gently simmering water.
6. Mix the pistachios and sugar. Mash the strawberries and pass through a sieve. Mix with vanilla sugar.
7. Lift the dumplings out of the water with a skimmer and drain well. Heat the butter in a non-stick frying pan. Fry the dumplings until light brown. Remove from the pan and roll in the pistachio sugar.
Serve with strawberry sauce.
Preparation time approx. 75 minutes
Nutrition per serving approx.:
Calories: 613
Joule: 2567
Protein: 11 g
Fat: 19.6 g
Carbohydrates: 95 gr
(FoodCentrale by ddp images)
