Ready in: 45 min Serves: 12 Complexity: easy Origin: Sweets and Desserts
1 ½ lbs. peeled and boiled potatoes
3 tbsps. flour
1 - 1 1/2 tbsps. heavy cream
1/2 tsp. salt
12 sugar cubes
3 tbsps. butter
1/2 cup fine breadcrumbs
2 tbsps. sugar
1. Force the potatoes through a ricer. Beat the flour, cream, butter, egg, and salt into the potatoes to create a smooth dough.
2. Carefully remove the pit from the apricots by cutting a slit 2/3 around the circumference of the stone and then sliding it out from the fruit. Replace each stone with a sugar cube.
3. Roll out the dough until it is ¼ inch thick. Wrap each apricot in dough to form a ball. Drop the dumplings into boiling salted water (4 at a time) and boil briskly for 10 minutes.
4. Remove the dumplings with a slotted spoon into a warm dish. Melt the butter in a skillet and add the breadcrumbs, cooking until golden brown. Add the sugar to the breadcrumbs and sprinkle over the dumplings.
For variety you can also substitute apricots for plums.
Image: © Österreich Werbung, Fotograf: Wolfgang Schardt