It’s still hot here – in the 90s. But I was inspired to cook a favorite childhood comfort food after Dr. Tae Yun Kim invited us to help pick and taste test her apricots and early plums.
While picking this most delicious and sweet fruit, Dr. Tae Yun Kim talked about patience – as in, when you want to harvest your own fruit, you have to be patient and wait for it. There is no speeding up the process! You cannot harvest the flowers, or the hard green fruit – you must wait!
I couldn’t get apricot dumplings out of my mind. I hadn’t made them in a very long time ( such as, about 30 years or so) and now there was the added challenge of making them gluten-free.
Following the basic recipe, I boiled 5 medium potatoes, whole, skin and all, until they were soft, and let them cool off.
After peeling them, I forced them through a strainer (mashing them doesn’t work well here), and added 2 medium/large eggs, a couple of tablespoons olive oil, 1/2 cup almond flour, and enough gluten-free flour to make a soft, pliable, but not sticky dough.
I covered the dough and prepared the apricots, by cutting them just enough to get the pit out and putting in a half tsp of honey, more if you like it really sweet.
Then, I wrapped each apricot into its own piece of dough. Sorry about the fuzzy picture.
The traditional recipe calls for boiling the dumplings in water. However, I prefer to steam them. Here they are all lined up in my steamer:
I steamed them for about 20 minutes and sprinkled them with ground pistachios. (Traditionally you would serve them with breadcrumbs, fried in butter, and liberal amounts of powdered sugar.)
Now try this, and enjoy! Let me know how you like them!
Note: I made this with Shirley’s gluten free flour mix, which you can see here, in her notes after the recipe. I am pretty sure it would work with a lot of different combinations!
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