Name: Apricot dumplings from potato dough
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 dumplings
Ingredients: 600 g floury potatoes; 200 g coarse flour; 50 g semolina; 1 pc egg; salt; 3 l water; 8 pcs apricots; sugar; 80 g butter; 100 g breadcrumbs; 150 g soft curd cheese; powdered sugar

Step by step process

Potato dough

1
For the apricot dumplings, boil the potatoes in their skins until soft. Peel them while still warm and let them cool completely, otherwise the dough will take up too much flour. Press the cooled potatoes through a ricer, then add the flour, semolina, egg, and a pinch of salt. Quickly work a smooth potato dough that does not stick to your hands.
2
Divide the dough into 8 equal pieces. Flatten or roll each piece into a round about 0.5 cm thick.

Filling and shaping

3
Wash the apricots and carefully remove the pits so the fruit stays whole. Place a sugar cube into the cavity, which melts into sweet juice during cooking.
4
Put one apricot on each round. Pull the dough around the fruit and seal it carefully so no gap remains. Shape a smooth dumpling without cracks, or it will fall apart while cooking.

Cooking and serving

5
Drop the dumplings into boiling salted water. Cook them for 8 to 10 minutes, until they float to the surface and a little while longer. Stir gently now and then so they do not stick to the bottom.
6
Melt the butter in a pan and add the breadcrumbs. Toast them golden, stirring constantly. Roll the cooked dumplings in the buttery breadcrumbs, sprinkle with curd cheese and powdered sugar, and serve immediately.
TIP:
Toasted breadcrumbs create a crispy structure and absorb juices from fillings. Melt butter over medium heat, add breadcrumbs and stir until golden brown. Constant stirring and proper temperature prevent burning.