Apricots and Dumplins
"I have made chicken and dumplins with tortillas for some time, but had not thought of using them in sweets until I decided I had better empty the freezer of apricots before this years crop gets ready. I had about 6 tortillas left that day from the chicken so gave it a try. Have also used thick plum pulp and everyone raved about the dumplins. This is a great way to use up some of the fruit or juice we have left from last years canning or freezing. It is so easy to do, and best of all, no mess. Fresh, frozen or canned apricots may be used for this recipe."
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups fresh apricots, pitted and sliced
- 3 cups water
- 3 cups white sugar
- 6 tablespoons butter
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 8 (6 inch) flour tortillas