Apricot Dumpling

For 4 persons

For the dough
500 g floury boiled potato
1 pinch of salt
50 g cornstarch
50 g durum wheat semolina
50 g semolina
1 egg
Abrasion of 1 lemon

Remaining ingredients
12  apricots from the Val Venosta Valley
some apricot (you can go without)
12 lump sugar
Brown butter
White bread crumbs
Sugar
1 tsp cinnamon

Boil the potatoes until soft, peel them and press them through the potato ricer while still warm.
Leave to cool, add all ingredients for the dough and mix well.
Wash the apricots, stone them and add a sugar cube with a few drops of apricot liqueur to each fruit instead of the stone.
Divide the potato dough into 12 portions, flatten them in the palm of your hand and place the prepared apricot on top,
wrap it around the dough again and roll it round.
Leave to stand in sugar water for about 15 minutes (do not boil).
In a frying pan, fry the bread crumbs and sugar in the brown butter, refine with cinnamon.
Roll the cooked apricot dumplings in the breadcrumb mixture and serve.

Our tip
You want to enjoy fresh apricot dumplings even in winter?
Simply add a lump of sugar cube to the cored apricots, seal and freeze in a well-sealed tin, or simply freeze the already prepared apricot dumplings.
Attention: when preparing the dumplings, put the frozen apricot dumplings into boiling water and let them stand.