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Traditional apricot dumpling recipe – Sweet apricot filling in soft dough.
Apricot dumpling – Classic Hungarian sweet based on homemade recipe.

Hungarian Apricot Dumplings

Author: Flavelo
Recipes Cakes and Desserts
An indisputable classic of Hungarian grandmothers' kitchens. The secret lies in the potato dough: if made well, it hugs the sweet, juicy apricot like a fluffy duvet. This dish is a game of patience – you must wait for potatoes to cool, and work fast with the dough, but the result, a dumpling rolled in toasted crumbs, is worth every effort.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 5 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Potato ricer
  • Large pot for boiling
  • Skillet for crumbs

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Boil potatoes in skins in salted water. Peel while warm and press through a ricer, then spread out and let cool COMPLETELY.

Tip: If mixed with flour while warm, potato starch starts gelatinizing, and dough becomes sticky and gluey, fixable only with tons of flour (which makes dumpling hard). [Starch gelatinization]
2 ✓

Add flour, salt, and egg to cooled potatoes. Knead with quick movements just until combined. Do not overwork!

Tip: Overkneading activates gluten, and dumpling becomes rubbery instead of crumbly. [Gluten overworking]
3 ✓

Roll out on floured board to approx. 1/4 inch thickness and cut into squares. You can put a little cinnamon sugar (or sugar cube) in the center of washed, pitted apricots.

Tip: Sugar caramelizes inside apricot during cooking, giving extra flavor.
4 ✓

Wrap apricots in dough and roll into nice balls with floured hands. Ensure no cracks where juice can leak.

Tip: Seal edges thoroughly like a package.
5 ✓

Cook in rolling salted water. When they float to top, cook 2-3 more minutes.

Tip: When it rises to surface, it means dough structure has set and become lighter than water.
6 ✓

Meanwhile, fry breadcrumbs in butter until golden brown. Remove cooked dumplings with slotted spoon, drain, and roll in crumbs. Serve with cinnamon powdered sugar.

Tip: Buttery crumbs add crunch to soft dumpling.

Recipe FAQ

Why did the dough become sticky and unmanageable?
Likely the potatoes were still warm when you added flour, or you kneaded too long.
Can I use frozen apricots?
Yes, but put them in the dough while frozen, otherwise they soak the dumpling.

Ingredients

  • 1.1 lbs Russet Potatoes (starchy)
  • 1.5 cups All-Purpose Flour
  • 1 large Egg
  • 1 tsp Salt
  • 10 whole Fresh Apricots (small ones)
  • 1 cup Breadcrumbs
  • 4 tbsp Butter
  • 4 tbsp Powdered Sugar (for dusting)
  • 1 tsp Ground Cinnamon