Apricot Dumplings

  • 500g potatoes
  • Pinch of salt
  • 1 1/4 cups plain flour
  • 3 tablespoons semolina
  • Grated peel of 1 lemon
  • 30g butter, melted
  • 500g apricots (fresh or tinned)
  • 2 egg yolks 
  • 100g butter
  • 7 tablespoons breadcrumbs
  • Icing sugar, to serve
  1. Boil the potatoes in water until soft. Drain, then once cooled, peel and rice the potatoes 

2. In a large bowl, combine potatoes, salt, flour, semolina, melted butter, egg yolks and lemon rind. Let the dough stand for 30 minutes


3. Shape dough into a 6cm wide log, then cut into 2cm thick slices


4. Flatten each slice and place an apricot in the centre. Roll the dough around the fruit so that it is enclosed


5. Bring a large saucepan of boiling water to the boil, drop dumplings in (in batches, so they don't touch each other) then reduce heat and simmer them for 12-15 minutes. Remove from the water


6. In a frypan, melt the butter and brown the lightly breadcrumbs. Add the dumplings, coat them in breadcrumbs and fry for a few minutes. Dust with icing sugar and serve immediately


What's the story?

Nutritional Information (per dumpling, makes 14)

  • Energy: 694kJ
  • Protein: 3.4g
  • Fat: 8.8g (Saturated fat 5.4g)
  • Carbohydrates: 17g (Sugars 2.6g)
  • Sodium: 91mg

And a word from the dietitian...

Tinned fruit makes a great substitute in this recipe when the fresh version is not in season. Ensure you buy tinned fruit in juice (no added sugar) rather than syrup (added sugar), for the same great taste minus the extra kilojoules.