Boil
Apricot Dumplings
- Prep time 45 minutes
- Cook time 20 minutes
- makes 8 to 10 dumplings
Author Notes
These fluffy, fruit-filled treats continue my love affair with simple stovetop dumplings (a love affair so grand, I devoted a six-page ode to dumplings in my newest book, Savory Baking). I grew up eating a lot of these kinds of dumplings in savory applications—like chicken and dumplings. But this sweet version makes a perfect, not-too-sweet summer dessert. It’s easy to make, but still feels fancy enough to serve for company. It’s a perfect dish to celebrate the wonderful bounty of fresh summer fruit.
I love these best with apricots, but you can also make these with other small stone fruit like smaller plums or cherries. The pitted apricot is stuffed with a sugar cube, and then wrapped in a cream-cheese based dumpling dough. The apricot is stuffed with a sugar cube, which forms a delicious fruit syrup inside as the whole thing cooks. (Bonus points if you have the foresight to toss your sugar cubes in an airtight container with something aromatic—like lemon zest or vanilla bean for a few days before you make them…the flavor will infuse the whole thing in the most beautiful way, permeating it from the inside out.) After the dumplings are boiled, they are tossed in buttered, toasted breadcrumbs. The result is a wonderful combination of textures in an almost self-saucing presentation. As you cut into the tender dumpling, you reveal the soft fruit and juicy syrup inside. Served with a drizzle of cold heavy cream or with a dollop of whipped cream, these are positively perfect. Or, serve them—fresh and warm—alongside a scoop of ice cream, and let it melt slightly to form a cold “sauce” for your dumplings as you eat them. —Erin Jeanne McDowell
Test Kitchen Notes
Reprinted from Savory Baking. Copyright © 2022 by Erin Jeanne McDowell. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved. —Food52
Ingredients
-
3/4 cup
(90 grams) all-purpose flour
-
1 1/3 cups
(160 grams) fine breadcrumbs, divided
-
3 tablespoons
(26 grams) cornmeal
-
2 tablespoons
(26 grams) light brown sugar
-
1/2 teaspoon
(2 grams) fine sea salt
-
8 ounces
(226 grams) cream cheese, cut into a few pieces, at room temperature
-
1
(56 grams) large egg, room temperature
-
8 to 10
medium, ripe apricots (about 440 to 550 grams)
-
8 to 10
sugar cubes (about 20 to 25 grams)
-
2 tablespoons
(28 grams) unsalted butter, melted
-
1/4 teaspoon
(<1 grams) freshly grated nutmeg
-
2 tablespoons
(25 grams) granulated sugar
-
Confectioners' sugar, for serving
-
Whipped cream, for serving
Directions
- In a medium bowl, whisk the flour, ⅓ cup (40 grams) of the bread crumbs, the cornmeal, brown sugar, and salt to combine. Add the cream cheese and use a fork, pastry cutter, or your hands to blend it into the flour mixture until it’s fully incorporated; no large visible pieces or chunks.
- Make a well in the center of the mixture, and add the egg to it. Use a fork or small whisk to beat the egg slightly, then gradually mix in the dry ingredients until the dough comes together and is fairly smooth. Turn the dough out, wrap tightly in plastic wrap, and put in the freezer to chill slightly while you prep the fruit.
- Use a paring knife to cut a small circle in the stem end of each apricot. Use the handle of a wooden spoon to push the pit out of each one while leaving the fruit whole. The riper the fruit, the easier this is. If it is firm, you may need to use the knife to cut around the pit slightly to remove it. Press a sugar cube into the center of each apricot.
- Bring a large pot of water to a boil. Meanwhile in a small bowl, stir the remaining 1 cup (120 grams) breadcrumbs, the melted butter, and nutmeg together. Set aside.
- Divide the dough into 8 equal pieces (about 50 grams each). Dust the work surface lightly with flour, then use your hands to flatten each piece of dough slightly. Carefully wrap each piece of dough around an apricot, pinching the seam well to seal.
- Reduce the water to a simmer, and drop the dumplings into it. Cook until the fruit is tender and the dough is cooked through, 12 to 15 minutes. At first, the dumplings will sink down into the water, but once they’re ready, they’ll start to float toward the surface.
- While the dumplings cook, in a small skillet, toast the buttered bread crumbs over medium heat until golden brown, 3 to 4 minutes. Return to the bowl, and stir in the granulated sugar (and if you like, a pinch of salt).
- Use a slotted spoon to remove the dumplings from the simmering water, draining them well.
- Toss the dumplings in the toasted breadcrumb mixture to coat. To serve, spoon some softly whipped cream onto a plate or small bowl, and place the dumplings on top (this is how I like it— you can also just serve the cream alongside). Garnish with confectioners' sugar and serve immediately, while warm.
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