The perfect summer treat: apricot dumplings
Fruity, fluffy & irresistible – this is how you make the best dumplings
Would you like a gluten-free dessert that not only tastes fantastic but is also lactose-free? These apricot dumplings with a light and fluffy choux pastry are just the thing! They are wonderfully fruity, wonderfully soft and perfect for anyone who wants to eat gluten-free and lactose-free. The best part? The dough is super versatile and can be varied as you wish – whether with plums, nougat or other fillings.
What is special about choux pastry?
For classic choux pastry, water and milk, butter and flour are stirred in a hot pot until the dough separates from the bottom of the pot as a dumpling and a whitish layer forms. This technique is called “burning down”. My recipe contains a variant that is wonderfully suitable for a gluten-free and lactose-free diet.
Which gluten-free flour best replaces wheat flour?
It’s difficult to say in general terms because it depends on which recipe you use. A shortcrust dough behaves differently than a bread dough and also differently than a choux dough. Therefore, it requires either a few experiments and trials, following good gluten-free recipe blogs or using existing flour mixtures, which even give an indication of which type of preparation they are best suited for. For this recipe I used my own mix of whole grain rice flour, potato starch and locust bean gum and the choux pastry dumplings are therefore guaranteed to be a success.
Apricot dumplings all year round?
We process plums and apricots right at harvest time by removing the seeds and freezing them in pre-portioned form. You can simply fill the dumplings with the frozen fruit. This does not detract from the taste. We enjoy this sweet delicacy all year round.
Preparation time: 50 minutes
INGREDIENTS
- 250 ml lactose-free milk (or a plant-based alternative such as almond or oat drink)
- 60 g vegetable margarine (or lactose-free butter)
- 1 pinch of salt
- 90 g whole grain rice flour
- 50 g potato starch
- 10 g locust bean gum
- 1 tsp baking powder
- 2 tbsp ground almonds (optional, for more elasticity and taste)
- 2 eggs (size M)
- 8-10 ripe apricots (pitted, filled with a sugar cube if desired)
PREPARATION
- Heat the liquid: Bring the milk, margarine and a pinch of salt to the boil in a saucepan.
- Stir in the flour mixture: As soon as the liquid boils, add the gluten-free flour mixture (rice flour, potato starch, locust bean gum and baking powder) and the ground almonds all at once. Stir vigorously with a wooden spoon until a smooth, firm lump of dough forms that separates from the edge of the pan (“burns off”).
- Let the dough cool: Put the dough in a bowl and let it cool slightly until it is lukewarm (otherwise the eggs will set).
- Incorporate eggs: Gradually knead the eggs into the dough. The dough should be supple but not sticky. If it is too soft, add some gluten-free flour.
- Form dumplings: Divide the dough into portions, flatten them and place an apricot in the middle of each. Close the dough around the fruit and shape into dumplings. Lightly flour your hands with gluten-free flour.
- Cook the dumplings: Let them simmer in gently simmering, salted water for about 12-15 minutes until the dumplings rise to the surface. Be careful, if the water boils too much, the dumplings can fall apart.
- Topping: Roast gluten-free breadcrumbs in vegetable margarine until golden brown. Refine with cinnamon and sugar if desired. Roll the finished dumplings in it, sprinkle with powdered sugar and serve immediately.
