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Buttery Apricot Dumplings are soft potato dumplings filled with sweet apricots and rolled in a warm cinnamon sugar crumb.
These Buttery Apricot Dumplings are soft, lightly sweet, and finished with a warm crumb coating. They come together with simple ingredients and a bit of hands-on shaping.
Why You Will Love and Enjoy These Buttery Apricot Dumplings
- Soft potato dough wraps around sweet, juicy apricots
- The cinnamon butter crumbs add just the right crunch
- It feels homemade in the best way, a little rustic and real
Soft Potato Dough with Sweet Apricots and Cinnamon Butter Crumbs.
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Buttery Apricot Dumplings
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 7 servings 1x
- Category: Desserts
- Method: Moderate
Description
These apricot dumplings are soft, slightly rustic, and just sweet enough to feel like a proper treat. The buttery cinnamon crumbs on the outside really pull everything together.
Ingredients
Dumplings
- 4 medium potatoes, peeled and boiled
- 1/4 tsp salt
- 2 tbsp butter
- 1 egg
- 1 cup cake flour (plus extra if needed)
- 7 fresh apricots, halved and pits removed
- 2 to 3 tbsp sugar (for sprinkling inside apricots)
Crumb Coating
- 1/2 cup = 125 g butter
- 1 tsp cinnamon
- 1/2 cup castor sugar
- 1 cup fine breadcrumbs
To Serve (optional)
- Thin vanilla custard
- Icing sugar
- Fresh fruit salad
Instructions
- Boil the 4 medium potatoes until tender, about 15 to 20 minutes.
- Drain well and let them dry for a minute so the dough doesn’t get watery.
- Mash with 1/4 tsp salt and 2 tbsp butter until smooth.
- Let it cool slightly
- Stir in 1 egg, then mix in 1 cup of cake flour.
- The dough will be soft and a bit sticky; that’s normal. If it feels too sloppy to handle, add a little extra flour, 1 tbsp at a time. Don’t overdo it
- Take the 7 halved apricots and sprinkle a little of the 2 to 3 tbsp sugar into the centre of each one.
- Divide the dough into 7 equal portions.
- With slightly wet hands, flatten one portion in your palm, place one sugared apricot half in the centre, top with the second half, then gently seal the dough around it into a ball. Keep your hands damp so the dough doesn’t stick too much.
- Bring a large pot of water to a gentle boil.
- Drop the dumplings in batches and cook for about 10 minutes.
- They’ll float and puff slightly when done. Remove with a slotted spoon and let them rest briefly.
- In a large frying pan, melt 125 g butter over medium heat.
- Stir in 1 tsp cinnamon and 1/2 cup castor sugar until dissolved, then add 1 cup fine breadcrumbs.
- Roll the warm dumplings gently in the breadcrumb mixture until coated.
- Don’t rush; the crumbs stick better while the dumplings are still warm.
- Serve warm with vanilla custard, a dusting of icing sugar, or fresh fruit salad.
Equipment
Nonstick Deep Frying Pan Skillet
Buy Now →Notes
Prepared, tried, and tested by Gail
Nutrition
- Serving Size: 1
- Calories: 416
- Sugar: 24.4 g
- Sodium: 16283.7 mg
- Fat: 18.9 g
- Saturated Fat: 11.4 g
- Trans Fat: 0 g
- Carbohydrates: 58.3 g
- Fiber: 4.2 g
- Protein: 5.2 g
- Cholesterol: 73.7 mg
The first bite is softer than you’d expect, then the apricot hits with just enough sweetness. These dumplings come together with simple steps, but feel a bit special once finished. Tell me if you’d go for custard or icing sugar on top.
Buttery Apricot Dumplings offer a soft, tender texture with a sweet fruit centre and a lightly crisp coating. The balance of warm cinnamon crumbs and juicy apricots makes each bite satisfying without feeling too heavy. It’s the kind of dessert that feels approachable to make and rewarding to serve, especially when enjoyed warm.
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I never ate potatoes in this way. Certainly worth trying
Always something new to try.
These sound and look so good 😊
Yes they do, something different with the potato
This is the cutest idea – I’ll have to try it with sweet potatoes!
WOW – Let me know how that turns out, I can about see it, sweet and yummy!!
I need to get myself to the farm market to get apricots -or whatever they have that looks good.
You go girl, get in the car and off you go, and please let me know how it turns out. I am anxiously awaiting your adapted creation. You will have to post it to your own blog and let me know once done. Thanks in advance, and E N J O Y it.
Will do!