Canederli Dolci di Albicocche
Sweet potato-dough dumplings encasing whole stone-free apricots, tossed in toasted cinnamon buttered breadcrumbs. Known as Marillenknödel in German.
- Prep
- 35 min
- Cook
- 25 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Potato ricer
- •Large stockpot
- •Wide frying pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 18 g
- carbs
- 74 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 485 kcal
Instructions
- 1
Boil unpeeled potatoes until tender, peel while warm, and pass them through a potato ricer onto a board.
- 2
Let the mashed potatoes cool to room temperature so they do not absorb excess flour.
- 3
Knead potatoes gently with flour, softened butter, egg, and salt until a soft dough forms.
- 4
Slit each apricot lengthwise, remove the stone, and insert a sugar cube dusted with cinnamon into the cavity.
- 5
Divide the dough into eight equal portions and flatten each portion into a wide round disc.
- 6
Place an apricot in the centre of each disc, wrap the dough completely around it, and seal tightly.
- 7
Bring a large pot of lightly salted water to a gentle simmer over medium heat.
- 8
Lower the dumplings into the water and simmer gently for 10 to 12 minutes until they float.
- 9
Melt remaining butter in a skillet, add breadcrumbs, sugar, and cinnamon, and toast until golden and fragrant.
- 10
Lift cooked dumplings out with a slotted spoon and roll directly in the warm buttered crumbs to coat.
Chef's tips
Choose small, firm apricots so the dumplings remain compact and hold their shape during boiling. Work the potato dough as little as possible to keep the finished texture tender and light.
Ingredient substitutions
- fresh apricots → small Italian prune plums (susine) for classic plum dumplings
- sugar cubes → a half teaspoon of granulated sugar or a marzipan ball
Storage
Store leftover dumplings in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a warm skillet with a small knob of fresh butter until hot throughout.
Common mistakes to avoid
- •Mashing cold potatoes, which turns the dough gummy and heavy.
- •Boiling the water too vigorously, which can cause the delicate dumplings to burst open.
- •Leaving air pockets between the fruit and the dough when shaping.
Serving suggestions
Cooked Canederli Dolci di Albicocche?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Trentino-Alto Adige
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
