Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
These fresh milled einkorn fruit dumplings are made with soft potato dough wrapped around sweet plums or apricots, then boiled until tender and topped with buttery toasted breadcrumbs.
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Ingredients
For the Dough
- 750 g potatoes starchy potatoes such as Russets work best, but Yukon Golds also work
- 300 g fresh milled einkorn flour plus more for the work surface
- ½ teaspoon salt
- 2 eggs
For the fruit filling
- 10 pitted dried plums prunes
- 5 fresh plums halved and pitted
- 5 fresh small apricots halved and pitted
For the breadcrumb topping
- 100 g butter
- 70 g plain breadcrumbs
- Optional: sugar honey, or cinnamon, to taste
Instructions
- Boil the potatoes. Wash and scrub the potatoes, then place them whole and unpeeled in a large pot. Cover with salted water and boil for 25–30 minutes, or until tender. Drain and let them cool until you can handle them.
- Make the dough. Peel the potatoes and press them through a potato ricer into a large bowl. You can also grate them finely. If you have time, let them cool for another 20–30 minutes so some of the moisture can evaporate. Add the einkorn flour, salt, and eggs. Mix and knead by hand for a minute or two, just until the dough holds together. It will be sticky, and that’s okay.
- Shape the dumplings. Generously (!!!) flour your work surface. Press or roll the dough into a rectangle about 1 cm (⅜ inch) thick, then cut it into 10 roughly equal squares. Put one dried plum, or half a fresh plum or apricot, in the center of each square. Add the sugar, then bring the edges of the dough over the fruit. Pinch them closed and gently shape each dumpling into a ball.
- Cook the dumplings. Bring a large pot of salted water to a boil, then reduce it to a gentle simmer. Carefully lower in the dumplings and cook for about 10–15 minutes, until they float and the dough is cooked through. Cook in batches if needed so they have room to move. Lift them out with a slotted spoon and let them drain.
- Toast the breadcrumbs. While the dumplings cook, melt the butter in a large pan. Add the breadcrumbs and toast over medium heat, stirring often, until golden and fragrant. Add a little sugar, cinnamon, or honey if you like.
- Serve. Roll the warm dumplings in the buttery breadcrumbs, or spoon the breadcrumbs over each one. I prefer spooning them on top, especially when there’s plenty of butter left in the pan!
Notes
- Cook them soon after shaping. The fresh milled einkorn dough gets stickier and the dumplings can flatten if they sit for too long. You don’t need to rush, but try to get them into the water within 30 minutes.
- Adjust the sugar to the fruit. Dried plums and ripe peaches may need very little; tart fresh plums may need more.
- Brown sugar works too if that’s what you have on hand.
- For Fruit Filling: You’ll also need up to 10–20 teaspoon granulated sugar—about 1 teaspoon per dumpling, or 2 teaspoon if your fruit is tart or you like them sweeter. You can use less for sweet dried plums.
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Nutrition
Calories: 194kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 249mg | Potassium: 417mg | Fiber: 3g | Sugar: 5g | Vitamin A: 377IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 1mg
