Recipe courtesy of Sara Moulton

Apricot Dumplings

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Sugared Almonds:

Maple Cream Sauce:

Directions

  1. To a medium saucepan, add apricots, water and lemon zest. Cover and bring to a boil. Reduce heat and simmer until the apricots are very tender and the liquid has reduced to about 2 tablespoons, about 10 minutes. Transfer the mixture to a food processor, and coarsely puree with the butter, sugar, lemon juice, liqueur, and salt.
  2. Brush edges of wonton wrappers with water. Spoon 1 heaping teaspoon apricot filling into wonton wrapper. Fold and close, sealing edges by pinching them together. Place on a sheet pan lightly sprinkled with cornstarch.
  3. Using a dry pastry brush, dust the dumplings free of cornstarch. Brush the bottoms of the dumplings with the melted butter and place in a non-stick pan. Add water and cover the pan, steaming the dumplings until they are translucent, about 5 minutes. Remove the wontons from the pan and sprinkle with Sugared Almonds. Serve with Maple Cream Sauce.

Sugared Almonds:

  1. Melt butter in a skillet, add the almonds, and saute, stirring constantly, until lightly browned, about 3 minutes. Add the sugar and cook, stirring, until golden, about 1 minute.;

Maple Cream Sauce:

  1. In a small heavy saucepan, combine the heavy cream with the maple syrup and the light corn syrup. Cook the mixture over moderate heat, stirring, until it is thickened and reduced by 1/3, about 5 minutes. Transfer the sauce to a bowl and serve at room temperature or chilled.

Cook’s Note

Dessert Wine Suggestion: A Southern Rhone Valley Muscat

Anne Burrell

Corn Chowder

34m Easy 97%
CLASS
24m Intermediate 99%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
14m Easy 99%
CLASS
14m Easy 98%
CLASS
Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS
32m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now