Instructions: (Serves 8 - 3 dumplings each)

Cook potatoes in salted water in large pot over medium heat until tender.

Drain and cool, saving liquid to use later. Mash potatoes once (not too much). Stir in maple syrup. Slowly add flour to make a dough thats not too thick, but not too sticky either.

Chop apricots into quarters. Take a handful of dough and flatten with your palm. Put chopped apricot quarter in center of dough. Roll dough into ball, covering apricot. Repeat process to make approximately 24 dumplings.

Bring potato water that was set aside earlier back to a boil. Add oil.

Place six dumplings into boiling water. Dumplings are done when they float to the top of the pot. Remove from boiling water and strain them in a colander. Repeat this process four times. Sprinkle dumplings with cinnamon and serve warm.

THE LOWFAT JEWISH VEGETARIAN COOKBOOK, Debra Wasserman

NOTES : Although this dessert is not easy to prepare, its so good that its worth the effort. You can substitute different fruit such as peaches.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.