Apricot Dumplings

For the apricot dumplings, first boil the peeled potatoes until soft, then strain them with a potato ricer or mash them with a potato masher. Mix the eggs into the potato mixture. Add a little salt and flour so that you get a nice and well kneadable dumpling dough.

Poke the seeds out of the apricot with an upturned wooden spoon and place a small piece of sugar cube in the hole created. Shape the dough into 20 flat pieces, then with floured hands, wrap the dumpling dough around the apricots and form a round ball. The dough coating should not be too thick, but the apricot should disappear completely inside.

Put the dumplings into boiling water. Leave on low heat for about 15 minutes.

Melt the butter in the frying pan, add the breadcrumbs and toast them. Then roll the dumplings in the breadcrumbs. Place the apricot dumplings in portions on the plate and sprinkle with powdered sugar.

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