Old-fashioned apple dumplings | With cinnamon toasted breadcrumbs
(0)
50 min
Under an hour
Kifli Kukták
Békebeli hagyományos burgonyás gombóc lédús, fahéjas párolt almatöltelékkel, ropogósra pirított vajas zsemlemorzsában megforgatva. Tökéletes őszi melengető desszert az egész családnak.
Ingredients
Preparation method
Boil the potatoes in their skins in lightly salted water until tender, then peel while still hot and press through a potato ricer. Allow to cool completely to room temperature.
Peel the apples, remove the cores, and cut into small dice. In a pan, mix them with the granulated sugar and ground cinnamon, then cook over medium heat for 3-4 minutes until tender and the juices evaporate. Set aside to cool.
Add the all-purpose flour, whole egg, and a pinch of fine salt to the cooled riced potatoes. Quickly knead into a soft, pliable dough (do not overwork it, so it does not become too soft).
Chef's tip
Rice the potatoes while still hot, but only knead them with the flour and egg once completely cooled; otherwise, the dough will absorb unnecessary flour and become heavy.
It is best to prepare the apple filling ahead of time and chill it, so it does not soften the cold potato dough during filling.
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Old-fashioned cinnamon apple dumplings | In toasted buttery breadcrumbs
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