Apricot dumplings with potato dough

Ingredients for 4 servings:

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

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

the only true ones from South Tyrol

Boil the potatoes in their skins, peel them while still hot, press them through a potato ricer, and let cool. Then mix them lightly with butter, semolina, salt, and egg. Sift the flour over the potatoes and knead into a smooth dough. The dough should no longer stick to your fingers immediately after kneading; add more flour or a little semolina if necessary. Let it rest briefly in the refrigerator. Dust a work surface with flour, roll out the dough to a thickness of 0.5 cm, cut into squares (7 cm x 7 cm) or roll into a sausage shape, then cut into pieces and flatten each piece in your hand. Pit the apricots and sprinkle with sugar, or halve them and coat them in the dough. Now simmer gently in boiling salted water for about 10 minutes. Melt the butter, add the breadcrumbs, and brown, stirring constantly. Then add the cinnamon, sugar, and a little cocoa powder. In the meantime, drain the dumplings. Roll the dumplings in the breadcrumbs and serve immediately while still hot. Tip: You can freeze the dumplings before cooking. Simply place them on a tray in the freezer. After a few hours, remove them and fill them into bags. Then, while still frozen, place them in hot, salted water, let them cook a little longer, and roll them in the breadcrumb mixture. You can also use strawberries or plums instead of apricots. If the fruit isn’t as sweet, add sugar to the apricots.