Carmarthenshire Apricot Dumplings

Ingredients

In this adaptation, we incorporate the flavors of Carmarthenshire by using locally sourced ingredients such as Carmarthenshire butter and potatoes. The traditional Austrian dumplings are transformed into a Welsh delight by infusing the dish with the unique taste of Carmarthenshire. Additionally, we enhance the sweetness of the apricots by serving the dumplings with a dollop of clotted cream, a beloved Welsh accompaniment. We alse have the original recipe for Wachauer Marillenknödel, so you can check it out.

• 8 ripe apricots 8 ripe apricots
• 300g (10.5 oz) potatoes, boiled and mashed 300g (10.5 oz) potatoes, boiled and mashed
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 50g (1.75 oz) breadcrumbs 50g (1.75 oz) breadcrumbs
• 50g (1.75 oz) sugar 50g (1.75 oz) sugar
• 50g (1.75 oz) Carmarthenshire butter 50g (1.75 oz) Carmarthenshire butter
• 1 egg 1 egg
• Pinch of salt Pinch of salt
• Clotted cream, for serving Clotted cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 55g (20g sugars)
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Wash and pit the apricots, ensuring they are ripe but firm.
2. 2.
   In a mixing bowl, combine the mashed potatoes, flour, egg, and a pinch of salt. Mix until a soft dough forms.
3. 3.
   Divide the dough into 8 equal portions and flatten each portion in the palm of your hand.
4. 4.
   Place an apricot in the center of each flattened dough portion and carefully wrap the dough around the fruit, ensuring it is completely sealed.
5. 5.
   Bring a large pot of water to a boil. Gently place the dumplings into the boiling water and cook for about 10 minutes or until they float to the surface.
6. 6.
   In a separate pan, melt the Carmarthenshire butter over medium heat. Add the breadcrumbs and sugar, stirring until they turn golden brown.
7. 7.
   Remove the cooked dumplings from the water using a slotted spoon and roll them in the breadcrumb mixture until fully coated.
8. 8.
   Serve the Carmarthenshire Apricot Dumplings warm, accompanied by a generous dollop of clotted cream.

Treat your ingredients with care...

• Apricots — Choose ripe but firm apricots to ensure they hold their shape during cooking.
• Carmarthenshire butter — Use high-quality Carmarthenshire butter for its rich flavor and creamy texture.
• Potatoes — Boil the potatoes until they are soft enough to mash easily, ensuring a smooth dough.

Tips & Tricks

• For added flavor, sprinkle a touch of cinnamon or nutmeg into the breadcrumb mixture.
• If clotted cream is not available, you can substitute it with whipped cream or vanilla ice cream.
• Ensure the dumplings are sealed properly to prevent the apricot from leaking out during cooking.
• Serve the dumplings immediately after coating them in the breadcrumb mixture to maintain their crispness.
• These dumplings are best enjoyed warm, so reheat any leftovers before serving.

Serving advice

Serve the Carmarthenshire Apricot Dumplings warm, allowing the clotted cream to melt slightly over the dumplings. Garnish with a sprinkle of powdered sugar for an extra touch of sweetness.

Presentation advice

Arrange the Carmarthenshire Apricot Dumplings on a serving platter, ensuring they are evenly spaced. Drizzle a bit of honey over the dumplings for an attractive presentation. Serve with a side of clotted cream and a sprig of fresh mint for a pop of color.