Apricot dumplings with cinnamon breadcrumbs

Name: Apricot dumplings with cinnamon breadcrumbs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg floury potatoes; 2 can(s) (each 425 ml/ 250 g) Apricots; 30 g Butter or Magarine; 100 g Flour; 3 Egg Yolk; 7-10 Tbsp Salt; 20 pieces (approx. 60 g) Lump sugar; 7-10 Tbsp Salt; 100 g Breadcrumbs; 1 TABLESPOON Sugar; 1 TABLESPOON Cinnamon; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg floury potatoes
2 can(s) (each 425 ml/ 250 g) Apricots
30 g Butter or Magarine
100 g Flour
3 Egg Yolk
7-10 Tbsp Salt
20 pieces (approx. 60 g) Lump sugar
7-10 Tbsp Salt
100 g Breadcrumbs
1 TABLESPOON Sugar
1 TABLESPOON Cinnamon
7-10 Tbsp Icing sugar
7-10 Tbsp Flour

Directions

1
Wash the potatoes thoroughly and boil for about 25 minutes. In the meantime drain the apricots. Melt 10 g fat. Rinse potatoes cold and peel. Press potatoes while still hot through a potato press or mash them finely.
2
Add flour, egg yolk, 1 teaspoon of salt and liquid fat. Knead to a smooth dough with the dough hooks of the hand mixer. Form into a roll on a floured work surface and allow to cool.
3
Cut into about 20 slices. Take one slice in the floured palm of each hand and press a depression in the middle. Put two apricot halves filled with a piece of sugar cube into each slice. Cover the apricots with the dough and form them into a dumpling.
4
Cook the dumplings in portions in plenty of boiling salted water for 8-10 minutes. Heat the remaining fat, roast breadcrumbs, sugar and cinnamon in it until golden brown. Drain dumplings well and roll them in cinnamon breadcrumbs.
5
Dust with icing sugar. Serve with vanilla sauce.