Apricot Dumplings with Potato Dough

Summary

Ingredients

• 1 kg potato (s), floury
• 80 g butter, soft
• 50 g wheat semolina
• 1 egg (s)
• a bit salt
• 250 g flour
• 1 ½ kg apricot (s), (apricots)
• sugar
• 180 g butter
• 150 g breadcrumbs
• some cinnamon
• some cocoa powder

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Instructions

1. Boil the potatoes in their skins, peel them while they are still hot, press through the potato press and allow to cool.
2. Then mix lightly with butter, semolina, salt and egg. Sift the flour over it and work it into a smooth dough. Immediately after kneading, the dough should no longer stick to your fingers -> if necessary add flour or some semolina. Let rest briefly in the refrigerator.
3. Flour the work surface, roll out the dough 0.5 cm thick, cut into squares (7 cm x 7 cm) or roll a sausage, then cut into pieces and press each piece flat on your hand.
4. Core the apricots and add sugar or halve them and cover with the batter. Now let it simmer gently in boiling salted water for about 10 minutes.
5. Melt the butter, add the breadcrumbs, let them brown while stirring constantly, then add the cinnamon, sugar and a little cocoa powder.
6. In the meantime, let the dumplings drain. Now roll the dumplings in the breadcrumbs and serve immediately while still hot.
7. Tip:
8. You can freeze the dumplings before they are cooked, simply put them on a tray in the freezer and after a few hours take them out and fill them into bags. Then put it directly still frozen in hot salted water, cook a little longer and roll in the crumbs mixture.
9. You can also use strawberries or plums instead of apricots. If the fruits are not so sweet, then we add sugar to the apricots.