Apricots in a potato coating

Ingredients for 3 servings:

• 350 g potatoes, floury
• salt water
• 1 egg yolk
• 1 tbsp butter
• 100 g flour
• 6 apricots
• 6 sugar cubes
• 100 g breadcrumbs
• 30 g butter
• e.g. powdered sugar

Instructions

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

Apricot dumplings

Peel and slice the potatoes, then boil them in salted water until soft. Drain, let them drain briefly, and then run them through a food processor. Then combine the egg yolk and butter with the hot potato mixture and let them cool slightly. Once cooled, add the flour and knead into a smooth dough. Add more salt if necessary. The dough should be loose but not sticky. Add a little more flour if needed. Now form the potato dough into a thick roll and portion out. Flatten the portions so that they are about 1.5 cm thick. Then wash the apricots and pat them dry, remove the stones, and fill each with a sugar cube. Wrap the apricots in the dough, seal tightly, and carefully form a dumpling. The dumpling does not need to be perfectly round. Now simmer the dumplings in salted water for about 15 minutes. Then, remove the dumplings from the water with a slotted spoon, drain briefly, and roll them in breadcrumbs on a prepared plate. Heat a frying pan with butter, melt the butter, add the remaining breadcrumbs, and toast briefly over medium heat. Once the crumbs have browned, turn off the heat and toss the dumplings around in the pan. Arrange the dumplings on plates and dust with powdered sugar.