Vegane Marillenknoedel Aus Kartoffelteig Recipe

I was like totally stoked when i first tasted these apricot dumplings cause the mix of soft potato dough, sweet fruit, and tangy, crunchy breadcrumbs made me feel like i had discovered the ultimate comfort food hack.

I love making these vegan apricot dumplings with potato dough. I use mashed mealy potatoes, flour and a pinch of salt to form the dough.

My twist includes ripe apricots sweetened with sugar and lemon zest, plus toasted breadcrumbs. I think its flavor and nutrition make it a great treat.

Ingredients

• Mealy potatoes: They are full of carbs and natural fibre, giving the dough great texture.
• All-purpose flour: Adds structure and bulk but not many proteins or extra fibre.
• Potato starch: Helps bind the dough; its refined carbs keep it light and smooth.
• Apricots: These fruits add a sweet, tangy burst plus vitamins and much-needed fibre.
• Breadcrumbs: Old breadcrumbs give crunch and a bit of flavor, though mostly they are carbs.
• Lemon zest and juice: They bring a bright, sour touch and fresh aroma to lift flavors.
• Vegan butter: Enriches the dish with a smooth taste and crisps up the breadcrumbs.
• Sugar: Provides a gentle sweetness for the apricots, nicely balancing tang and sweet.

Ingredient Quantities

• 500 g mealy potatoes (boiled, peeled and mashed)
• 150 g all-purpose flour
• 50 g potato starch
• Pinch of salt
• 8 ripe apricots (pitted)
• 2 tbsp sugar (for the apricots)
• 60 g breadcrumbs (preferably from stale bread)
• Grated zest and juice of 1 lemon
• 1 tbsp vegan butter (for toasting the breadcrumbs)
• Extra vegan butter for finishing or frying (optional)

How to Make this

1. Start by mixing your mashed potatoes with the flour, potato starch and a pinch of salt in a large bowl until you get a smooth dough.

2. In another bowl, toss the pitted apricots gently with the 2 tablespoons of sugar so they get a light coating.

3. Divide the potato dough into equal pieces and flatten each piece into a small round shape with your hands.

4. Place one sugared apricot in the center of every dough round and then carefully wrap the dough around it so that the fruit is completely enclosed.

5. Bring a large pot of water to boil and add a little extra salt.

6. Lower the dumplings into the boiling water gently, and let them cook for about 8 to 10 minutes until they start floating to the top.

7. While the dumplings are cooking, heat the vegan butter in a pan and add the breadcrumbs, stirring them over medium heat until they turn nicely golden and crisp.

8. Also in the pan, add the grated zest and juice of one lemon with the breadcrumbs so that it all gets mixed up together.

9. Once the dumplings are done, scoop them out with a slotted spoon and transfer them to a serving bowl.

10. Drizzle a little extra vegan butter if you like and spoon the toasted breadcrumb mixture over the dumplings before serving while they are still warm.

Equipment Needed

1. One large mixing bowl for combining the mashed potatoes, flour, potato starch, and salt
2. One medium mixing bowl for gently tossing the apricots with sugar
3. Measuring spoons and cups to accurately measure the salt, sugar, breadcrumbs, and vegan butter
4. Your hands for dividing and shaping the potato dough
5. One large pot to boil water with a pinch more salt
6. A slotted spoon for safely scooping out the dumplings once they’re cooked
7. One frying pan for toasting the breadcrumbs with vegan butter, lemon zest, and juice
8. A grater for zesting the lemon
9. One serving bowl to transfer and serve the finished dumplings

FAQ

• Q: Can I make Vegane Marillenknoedel ahead of time?
  A: Yeah, you can prep the dough and fill the apricots in advance, then store them in the fridge for a day or two. Just be sure to cook them fresh before serving.
• Q: How do i ensure that my potato dough is smooth?
  A: Make sure the potatoes are really well mashed and free of lumps. Relying on boiled, mealy potatoes helps a lot with getting that smooth texture.
• Q: What if i dont have stale bread for the breadcrumbs?
  A: No worries, you can cube fresh bread and let it air-dry in the oven on low heat until its a bit dry for toasting.
• Q: Can i adjust the sweetness of the apricots?
  A: Totally, if your apricots are a bit sour, you can add a little more sugar, or even a drizzle of agave if you want.
• Q: How do i store the leftovers?
  A: You can keep any leftovers in an airtight container in the fridge for about 2 days. To reheat, lightly fry them in a pan with some vegan butter for best results.

Vegane Marillenknoedel Aus Kartoffelteig Recipe Substitutions and Variations

• If you can’t find mealy potatoes, try using Russet potatoes instead and mash them really well.
• You can also use a gluten free all-purpose flour blend or even oat flour if you’re short on regular flour.
• In place of potato starch, a similar amount of cornstarch usually does the trick.
• If vegan butter isn’t available, coconut oil is a good alternative and work pretty well.
• And for the breadcrumbs, crushed cornflakes or even panko can be an interesting swap.

Pro Tips

1. Pro Tip: When mixin the mashed potatoes with the flour, potato starch and salt, don’t overdo it. Just stir until u get a smooth dough. Overkneadin it can make the dumplings heavy and tough.

2. Pro Tip: Be super careful when wrapping the apricots in the dough. Make sure the fruit is completely covered so the sugar and juices dont leak out when cooking. If needed, chill the dough a bit before workin with it.

3. Pro Tip: When boiling the dumplings, drop them in gentle so they dont break apart. If they start floatin too early, they might be overcooked, so keep an eye on ’em and take them out as soon as they float and look plump.

4. Pro Tip: Toast the breadcrumbs in vegan butter with the lemon zest and juice in the pan on medium heat. This step really brings out a fresh, tangy flavor that elevates the dish, so be sure not to rush it even if you’re in a hurry.

Here’s the recipe rewritten in a more relaxed, human style:

First, get your mashed potatoes ready by making sure they’re boiled, peeled and well mashed. Then, mix in the all-purpose flour, potato starch and a pinch of salt. Stir it together gently till u get a smooth dough but dont worry if there are a couple lumps. In a separate bowl, toss your pitted apricots with 2 tablespoons of sugar making sure all the pieces are lightly coated.

Next, break your potato dough into equal pieces. Flatten each into a small round with your hands. Stick one piece of sugared apricot in the middle of each round, and then carefully fold the dough around it so it’s completely covered. You want to be gentle here; imprecise handling can make the apricot spill out.

While youre doin that, bring a big pot of salted water to a boil. Gently slide the dumplings into the water so none of them break. Let them cook for about 8 to 10 minutes until they begin to float on top of the water.

While your dumplings are cookin, heat some vegan butter in a pan and add the breadcrumbs, stirring on medium heat. Keep an eye on it so the breadcrumbs get all golden and crisp but dont burn. Add the grated lemon zest and squeeze in the juice once the breadcrumbs are toasted lightly.

When the dumplings are done, scoot them out with a slotted spoon into a bowl. Drizzle a bit more vegan butter if you like and top everything off with your toasted breadcrumb mix. Enjoy while its still warm and delicious!