Wash the apricots carefully, remove the stalk, cut in half and remove the seeds. If you like the dumplings sweeter, replace the pit with a sugar cube or some marzipan.
Then prepare the dough. To do this, boil the potatoes, let them cool slightly, peel them and then mash them (preferably with a potato ricer).
In parallel, fill a large pot with water and bring it to a boil, add a little salt and then bring to a simmering temperature.
Cut the butter into flakes and add to the potato mixture.
When the mixture has cooled, add the spices, sugar, semolina and flour, then add the milk and knead very lightly and briefly and continue to work immediately.
Cover the apricots with potato dough, form them into nice dumplings with wet hands and put them into the boiling water.
Simmer gently for about 5 minutes until dumplings float to the surface.
In the meantime, toast breadcrumbs in a shallow pan.
Fish out the apricot dumplings with a ladle, place in the toasted breadcrumbs, roll and then place on a plate. Sprinkle with sugar and serve.