Best 6 Apricots And Dumplins Recipes

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Apricots and Dumplings, a delightful dessert with a delightful blend of sweet and tangy flavors, is a classic Southern comfort food. This delectable dish features tender apricots slow-cooked in a rich, flavorful sauce, complemented by fluffy, homemade dumplings that soak up all the goodness. Apricots and Dumplings is a perfect treat for any occasion, whether it's a family gathering, a potluck, or a cozy night in. The article provides two variations of this classic recipe: a traditional version and a modern twist with a hint of lemon. Both recipes are easy to follow and promise a delicious, comforting dessert that will satisfy your sweet cravings.

Here are our top 6 tried and tested recipes!

AUSTRIAN APRICOT DUMPLINGS: MARILLENKNODEL



Austrian Apricot Dumplings: Marillenknodel image

Provided by Tyler Florence

Categories     dessert

Yield 12 dumplings

Number Of Ingredients 16

1/2 pound fresh curd cheese, such as topfen, quark, or pot cheese
1 large egg
1 tablespoon sugar
Pinch salt
11/2 cups sifted all-purpose flour
1 tablespoon melted butter
12 whole fresh apricots
12 sugar cubes
2 tablespoons unsalted butter
3/4 cup fresh bread crumbs, dried out
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 cup sour cream
1/4 cup light brown sugar
1/2 lemon, juiced
Confectioners' sugar, for dusting, if desired

Steps:

  • Place the cheese in some cheesecloth or several layers of paper towels and let it drain for 5 to 10 minutes, pressing gently, to remove excess moisture.
  • With a mixer, beat the cheese until smooth. Add the egg and continue to beat until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour; continue to mix until a dough begins to form. Add the melted butter and mix just until the dough holds together when patted with your hands, it will look pretty wet. Wrap the dough in plastic and refrigerate for several hours or up to overnight, the dough will stiffen as it chills.
  • Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube melts inside the apricot when you cook it.
  • Bring a large pot of water to a boil. Lightly flour a rolling pin and work surface. Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling; make sure there are not any tears or holes in the dough. Working in batches, gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot and then rise to the surface. Carefully remove the dumplings from the water with a strainer.
  • In a large nonstick skillet, melt the butter over medium heat. Add the bread crumbs, sugar, and cinnamon, cook and stir for a couple of minutes until the bread crumbs are toasty and golden. Lay the bread crumbs out on a sheet pan or plate and roll the apricot dumplings in the browned crumbs to coat evenly.
  • In a small bowl, mix the sour cream, brown sugar, and lemon juice together. Serve the apricot dumplings with the sweet-sour cream sauce on the side and a dusting of confectioners' sugar if desired.

FRUIT DUMPLINGS



Fruit Dumplings image

Had this at a friend's house and loved them. Wouldn't you know, my sister went to her office collected recipes and found the recipe. Wanted to put it here before it was lost.

Provided by Darkhunter

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons softened butter
2 tablespoons sugar
2 eggs, slightly beaten
2 cups small curd cottage cheese
3 cups flour
fruit, of choice
milk

Steps:

  • Cream butter with sugar.
  • Add eggs, stirring hard.
  • Add cottage cheese and flour.
  • Stir well and gradually add enough milk to make a soft dough.
  • Roll out on floured board (not too thin), and cut in squares. Into each square put a blue plum, apricot or sweet cherries. Pinch corners together and roll into a ball.
  • Boil dumplings in a large pot filled with rapidly boiling, salted water for 10-12 minutes.
  • Serve with melted butter and a mixture of sugar and cinnamon.

APRICOT DUMPLINGS



Apricot Dumplings image

I look forward to making these each summer when I can get fresh apricots. A super simple dough is wrapped around the apricots, then the dumplings are simmered until tender. I serve them dusted with confectioners' sugar and whipped cream (for a decadent dessert) or with yogurt (for breakfast). They are a perfect juicy bite of summer. Ripe, softer apricots are best, but slightly firm ones are okay, too!

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h15m

Yield 10 dumplings

Number Of Ingredients 15

3/4 cup all-purpose flour, plus more for dusting
5 tablespoons fine breadcrumbs
3 tablespoons cornmeal
2 tablespoons light brown sugar
1/2 teaspoon fine sea salt
8 ounces cream cheese, at room temperature
1 large egg, at room temperature
10 small to medium fresh apricots
10 sugar cubes
1 cup fine breadcrumbs
2 tablespoons unsalted butter, melted
1/4 teaspoon freshly grated nutmeg
2 tablespoons granulated sugar
Confectioners' sugar, for dusting
Whipped cream or yogurt, for serving, optional

Steps:

  • For the dough: In a medium bowl, whisk the flour, breadcrumbs, cornmeal, brown sugar and salt to combine. Cut the cream cheese into pieces and add it to the bowl. Use a fork, pastry cutter or your hands to combine the cream cheese into the mixture until fully incorporated.
  • Make a well in the center and add the egg to it. Use a fork or small whisk to beat the egg slightly, then mix the dough until it comes together and is fairly smooth. Wrap tightly in plastic wrap and freeze to chill slightly while you prep the apricots.
  • For the apricots: Use a paring knife to cut a small circle around the stem end of each apricot. Use the handle of a wooden spoon to push the pit out of each apricot while keeping the apricot whole (it will now be hollow in the center). Note: The riper the apricots, the easier this is. If they're firm, you may need to use the knife to cut around them more. Press a sugar cube into the center of each apricot.
  • Bring a large pot of water to a boil over medium heat. In a small bowl, stir the breadcrumbs, melted butter and nutmeg to combine.
  • Divide the dough into 10 even pieces. Dust the work surface lightly with all-purpose flour, then use your hands to flatten each piece of dough slightly. Gently wrap each piece of dough around an apricot, pinching well to seal.
  • Reduce the water to a simmer, then drop the dumplings into the water. Cook until the apricots are tender and the dough is fully cooked, 12 to 15 minutes. At first, they'll sink into the water, but once they're finished, they'll start to float towards the surface.
  • While the dumplings cook, toast the buttered breadcrumbs in a small saute pan over medium heat until golden brown, 3 to 4 minutes. Return to the bowl and stir in the granulated sugar.
  • Use a slotted spoon to remove the dumplings and drain well. Gently roll each in the toasted breadcrumb mixture to fully coat.
  • To serve, dust the dumplings generously with confectioners' sugar. Serve with whipped cream or yogurt, if desired.

APRICOT DUMPLINGS RECIPE BY TASTY



Apricot Dumplings Recipe by Tasty image

Here's what you need: potatoes, egg, salt, butter, flour, apricots, sugar, butter, sugar, cinnamon, bread crumbs

Provided by Tasty

Categories     Desserts

Yield 2 servings

Number Of Ingredients 11

4 potatoes, boiled
1 egg
1 teaspoon salt
2 tablespoons butter
1 cup flour
5 apricots
1 teaspoon sugar
1 stick butter
½ cup sugar
1 teaspoon cinnamon
1 cup bread crumbs

Steps:

  • Grate 4 potatoes
  • Take a bowl add 1 egg, 1 tsp salt, 2 tbsp butter, grated potatoes and I cup of flour. Mix all the ingredients well and create a dough-like consistency. Create small, equally-sized balls with the dough.
  • Start by rolling a dough ball into a circle. Add half the apricot on top of the ball and sprinkle 1 tsp sugar. Finally, add the remaining half of the apricot on below.
  • Wrap the dough around to the apricot to form a perfect dumpling.
  • Steam the dumpling in hot water for 10 minutes, or till it's cooked.
  • Add 1 stick of butter onto a pan and wait for it to melt. Add ½ a cup of sugar with 1 tsp cinnamon and 1 cup of bread crumbs to this mix. Stir thoroughly.
  • Gently place the dumpling onto the pan and coat completely.
  • Serve hot!
  • Enjoy!

Nutrition Facts : Calories 1342 calories, Carbohydrate 255 grams, Fat 22 grams, Fiber 18 grams, Protein 33 grams, Sugar 79 grams

DUMPLINGS FOR FRUIT- GRANDMA'S BLUEBERRY DUMPLINGS



Dumplings for Fruit- Grandma's Blueberry Dumplings image

These dumplings were a staple in Grandma's recipe file. She made them for dessert with fruits like peaches, cherries, raspberries, and blueberries. For a main dish she left out the sugar in the dumplings and made them with chicken, turkey, and beef stews and soups. These dumplings are basically fluffy biscuits without a crust....

Provided by Kathie Carr

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 13

BLUEBERRIES:
3-4 c fresh blueberries, washed and sorted (be sure stems are removed)
1/4 c water
1/4 c sugar
2 tsp cornstarch
1 tsp lemon juice
DUMPLINGS:
1 c all purpose flour
2 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 Tbsp butter
1/2 c milk

Steps:

  • 1. NOTE: These dumplings can be made with any fruit you choose. Try mixed frozen fruits, peaches, or raspberries. The recipe remains the same except use a different fruit.
  • 2. BLUEBERRIES: In a large pot place washed berries, water, sugar, and lemon juice. Bring this to a boil. Mix cornstarch with 1 tablespoon more water. Slowly stir cornstarch and water mixture into boiling mixture. Cook on low for a few minutes (to thicken) while preparing dumplings. Stir fruit occasionally.
  • 3. DUMPLINGS: Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop dough by spoonfuls into boiling fruit (the fruit must be boiling or the dumplings will fail). Do not stir the dumplings. They should be sitting at the top of the pot cooking.
  • 4. This is the most important step in making the dumplings. Cover the pot, reduce heat to low, and cook slowly for 20 minutes. Do not remove the lid before 20 minutes have passed or dumplings will fail. When 20 minutes have passed remove pot cover and serve hot dumplings with ice cream or whipped cream.

OLD-FASHIONED SOUTHERN PEACHES & DUMPLINGS? RECIPE - (4.5/5)



Old-Fashioned Southern Peaches & Dumplings? Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 13

PEACHES:
3 (29-ounce) cans sliced peaches in heavy syrup (I used Delmonte)
2 1/2 cups sugar
1 tablespoon plus 1 teaspoon ground cinnamon
2 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
2 cans water (use a peach can)
Juice from one large lemon (4 to 5 tablespoons)
6 tablespoons salted butter, cut into cubes
DUMPLING DOUGH:
3 cups self-rising flour (I used Gold Medal)
1/2 cup vegetable shortening (I used Crisco)
3/4 to 1 cup ice cold water, as needed

Steps:

  • Measure the flour and shortening into a large mixing bowl and place bowl in the freezer until needed. Set a colander in a large pot or Dutch oven and add the peaches to the colander, straining the liquid into the pot. Set peaches aside for now. To the pot of liquid, whisk in the sugar, cinnamon, nutmeg, salt, water, lemon juice, and butter cubes. Bring to a boil over medium-high heat; then reduce heat to medium and cook for about 25 minutes. Meanwhile, make the Dumplings: Remove bowl from freezer and cut the shortening into the flour mixture with a pastry cutter until you get a mealy consistency (fine crumbs). Gradually, drizzle in ice water while stirring, just enough for the dough to come together and form a ball. Divide the dough into 2 pieces. After the peach liquid has boiled for 25 minutes, add the peaches to it and bring back to a boil over medium-high heat. When boiling, reduce heat to medium and let cook until the dumplings are ready to drop. On a floured surface, roll out one of the balls of dough to about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into long strips about 1 1/2-inch wide; then cut each strip crosswise into 1 1/2-inch squares. Repeat steps for the other ball of dough. Start dropping the dumplings into the boiling peaches and syrup; gently pushing them down into syrup with the back of a spoon. When all the dumplings have been added, let cook for about 25 minutes, frequently pushing dumplings down into the syrup. When done, the dumplings should look somewhat translucent and the syrup is thickened. Serve warm or cold with whipping cream or chilled evaporated milk poured over it, topped with prepared whipped cream (or Cool Whip), or with a scoop of vanilla ice cream. NOTE: If your dumplings are a bit thick, you might need to cover the pot and cook for about 10 minutes, then finish cooking uncovered. I did not cover mine since I wanted the syrup to thicken more.

Tips:

  • Use fresh apricots: Fresh apricots have a sweeter and more intense flavor than canned or frozen apricots.
  • Choose ripe apricots: Ripe apricots are soft to the touch and have a deep orange color.
  • Pit the apricots: To pit the apricots, cut them in half and remove the pit.
  • Make the dumplings ahead of time: The dumplings can be made up to 2 hours ahead of time and stored in the refrigerator.
  • Use a large pot: Use a large pot that is big enough to hold the apricots, dumplings, and liquid.
  • Bring the mixture to a boil, then reduce the heat: This will help to prevent the dumplings from sticking to the bottom of the pot.
  • Simmer the dumplings until they are cooked through: The dumplings are cooked through when they float to the top of the pot and are no longer doughy in the center.
  • Serve the apricots and dumplings warm: Apricots and dumplings are best served warm, with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Apricots and dumplings is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet and tart apricots, fluffy dumplings, and rich sauce, this dish is sure to be a hit at your next potluck or barbecue. So next time you have a bunch of fresh apricots, be sure to give this recipe a try!

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