This recipe is actually based on an old family recipe. When I was a child my family made sometimes a contest who can eat most of the fruit dumplings. I remember my record was 15 pieces. I loved them but I didn’t get them very often because they were not quickly made and need lots of preparation upfront. My recipe is easier, quicker and so much healthier than the original version.
The times when I had 15 dumplings are over. Now I am having only 6 or 7 of them but I still like them as much I did before. The original recipe contains lots of sugar, white flour and lactose. I worked on the recipe for a while and found finally the perfect mixture that tastes as good or even better the the original recipe. You can enjoy it without feeling bad afterwards and because they are whole grain they keep you full for a while.
The tricky part about this recipe is definitvely the dough. You have to make sure that it has the perfect consistency. If it won’t work the first time, don’t give up and try it one more time, it is so worth it! I would also recommend before you cook all dumpling at one time, make first one test-dumpling and cook this one first.
Another tipp, be generous with the flour on the working area and in the dough. You will regret it later if you want to save some flour here because the dough will be sticky and it will stick at the working area and the dumplings will fall appart while you cook them.
The very last tipp is to cook the potatoes one day ahead! That way they don’t contain so much water anymore and this makes your life so much easier.