Apricot dumplings with apricot sauce

Ingredients for 4 servings:

• 13 apricots, fresh
• 13 sugar cubes
• 800 g potatoes, floury
• 50 g butter
• 220 g flour, finely sieved
• 50 g semolina
• 2 egg yolks
• 1 pinch of salt
• 100 g butter
• 100 g breadcrumbs
• 2 tbsp vanilla sugar
• 300 g apricots, fresh
• 60 ml pear juice
• 40 g sugar
• ½ lemon(s), juice
• 1 cinnamon stick(s)
• powdered sugar
• Salt
• Cinnamon powder

Instructions

Working time approx. 50 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For 13 dumplings

For the apricot sauce, wash, pit, and roughly dice 300g of apricots. Place the apricots, pear juice, sugar, lemon juice, and cinnamon stick in a small saucepan and bring to a boil. Simmer for 15 minutes. Then let cool, remove the cinnamon stick, and puree the mixture into a sauce. For the apricot dumplings, wash the 13 apricots, remove the stones, place a sugar cube in the center of each apricot, and reseal the apricots. Wash the potatoes, boil them in lightly salted water for about 25 minutes, peel them, and press them through a potato ricer while they are still hot. On a large board, mix the flour with semolina, melted butter, a pinch of salt, egg yolk, and potatoes, and knead everything into a smooth dough. The dough should be firm but not sticky. Let it rest for 10 minutes. Then roll out the dough on a work surface to about 1cm thick. Cut out discs about 10 cm in diameter and place the apricots in the center of each disc. Thinly wrap the apricots in the dough. If the dough doesn’t close completely, add a little more. Bring lightly salted water to a boil in a large pot, add the dumplings, and let them simmer for 15 minutes. When they float to the top, they’re done; I let them sit for another 2 minutes. Then lift them out of the water with a slotted spoon and let them drain. For the crumbs, heat the butter in a large pan and toast the breadcrumbs with the cinnamon and vanilla sugar. Roll the apricot dumplings in the crumbs. Place a dollop of the apricot sauce on each plate, place the dumplings on top, and serve sprinkled with powdered sugar. I had some dough left over, so I made some Schupfnudeln (we call them Bubespitzle).