Poppy dumplings with apricot compote

Name: Poppy dumplings with apricot compote
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 500 g floury potatoes; 100 g Dark chocolate; 2 eggs + 3 egg yolks (Gr. M); 125 g Sugar; 7-10 Tbsp grated zest of 1 organic lemon; 7-10 Tbsp Cinnamon; 200 g ground poppy seed; 200 g + some flour; 50 g Common wheat semolina; 7-10 Tbsp Salt; 40 g (approx. 60 g) + 4 tablespoons soft butter; 1 can(s) (425 ml) Apricots (apricots); 200 g Apricot jam; 3-4 Tbsp Apricot liqueur; 2-3 TABLESPOONS Breadcrumbs

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

500 g floury potatoes
100 g Dark chocolate
2 eggs + 3 egg yolks (Gr. M)
125 g Sugar
7-10 Tbsp grated zest of 1 organic lemon
7-10 Tbsp Cinnamon
200 g ground poppy seed
200 g + some flour
50 g Common wheat semolina
7-10 Tbsp Salt
40 g (approx. 60 g) + 4 tablespoons soft butter
1 can(s) (425 ml) Apricots (apricots)
200 g Apricot jam
3-4 Tbsp Apricot liqueur
2-3 TABLESPOONS Breadcrumbs

Directions

1
Boil the potatoes for about 20 minutes. Grate chocolate finely. Mix eggs, 2 egg yolks and sugar until creamy. First stir in chocolate, lemon peel and 1 pinch of cinnamon, then poppy seeds.
2
Drain the potatoes, quench them, peel them and press them through the potato press while still hot. Knead with 200 g flour, 1 egg yolk, semolina, salt and 40 g butter to a smooth dough. Shape into a roll, let it cool down.
3
Cut the potato roll into 8 slices, press flat with floured hands. Form 8 balls from the poppy seed mixture with moistened hands. Cover 1 poppy seed ball with the potato dough. Press on well.
4
Cook in plenty of boiling, slightly salted water for 20-25 minutes.
5
Drain the apricots and cut them in half. Heat jam and liqueur. Marinate the apricots for about 3 minutes. Fry the breadcrumbs in 4 tbsp. hot butter. Drain dumplings and turn them in crumble butter. Serve with apricots.
6
Drinks tip: Coffee with milk.