Less popular than the plum dumplings from Transylvania, these apricot dumplings are just as tasty.
Take a large bowl and mix all the ingredients for the dough in it, using a fork. Put the mixture in the refrigerator for at least half an hour.
Meanwhile, while the dough is cold, wash the apricots and dry them well with paper towels. Cut them in half and remove the pits, then put a sugar cube in their place and glue the halves back together. The sugar will melt and, together with the fruit juice, will turn into a sweet and aromatic syrup.
After removing the dough from the cold, spread it on the floured work surface and divide it into 8 pieces. Use the heel of your palm to spread each ball of dough well, then place an apricot on top and wrap it in the dough. If the dough does not stick well enough to completely cover the apricot, lightly moisten your fingers and try again.
Bring a pot of water and salt to a boil, and once it boils, cook the 8 dumplings for a quarter of an hour, over low heat. During this time, you will prepare the mixture in which you will roll the dumplings one by one. Place all the ingredients for the decoration in a deep plate and use your fingers to even it out – it will take on a fine crumble appearance when it is ready. Remove the dumplings from the water in which they were boiled and roll them in this mixture.
If those at home are impatient, you can serve the apricot dumplings as soon as they are ready, but they are just as good after they have cooled. Enjoy!
8 servings