Recipe onlinefamilyhomerecipes.com/recipe/apricot-potato-dumplings-with-buttered-breadcrumbs/Scan the code to open the recipe on your phone

Main dishes

Apricot potato dumplings with buttered breadcrumbs

Name: Apricot potato dumplings with buttered breadcrumbs
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 600 g Potatoes (starchy); 1 Egg; 200 g Coarse wheat flour (semolina-like); pinch Salt; 12 Apricots (small, ripe); 40 g Sugar (12 cubes); 100 g Breadcrumbs; 70 g Butter; 3 tbsp Superfine sugar (caster sugar)

Potato dough dumplings filled with whole apricots, boiled and coated in butter-toasted breadcrumbs with sugar. A sweet lunch for 4.

Slovak cuisine · Vegetarian · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 40 min
Cook time: 30 min
Total time: 1 hr 10 min
Servings: 4 servings
Difficulty: Medium
Cuisine: Slovak

Jump to recipe

Apricot potato dumplings are a summer classic: wrap a whole apricot filled with a sugar cube in dough made from cooked potatoes, flour, and an egg, then boil the dumplings. Serve them coated in butter-toasted breadcrumbs and sprinkled with sugar.

Ingredients

4 servings

Dough

Potatoes (starchy) 600 g
Egg 1
Coarse wheat flour (semolina-like) 200 g
Salt pinch

Filling

Apricots (small, ripe) 12
Sugar (12 cubes) 40 g

Topping

Breadcrumbs 100 g
Butter 70 g
Superfine sugar (caster sugar) 3 tbsp

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Cook the potatoes
35 min
Boil the potatoes in their skins until tender, about 20 minutes. Peel them, press them through a potato ricer while still warm, and let cool for 15 minutes.
Make the dough
10 min
Add the egg, salt, and flour to the potatoes and quickly work into a smooth dough. Do not knead for too long, or the dough will become loose.
Shape the dumplings
15 min
Wash the apricots, cut a slit in the side of each one, remove the pit, and insert a sugar cube. Divide the dough into 12 pieces. Flatten each piece in your palm, wrap it around an apricot, and shape into a ball.
Boil and coat
15 min
Cook the dumplings in gently boiling salted water for 8–10 minutes after they float to the surface. Toast the breadcrumbs in the butter until golden, stir in the sugar, and coat the cooked dumplings in the mixture.

Tip: Add the flour only after the potatoes have cooled. Warm potatoes would steam the flour and make the dough sticky.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 666 kcal
Protein: 15 g
Carbohydrates: 114 g
of which sugars: 32 g
Fat: 18 g
of which saturates: 9.7 g
Fiber: 7.7 g
Salt: 1.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Marhuľové gule zo zemiakového cesta so strúhankou