- For the dumplings
- 700 grams
- 1 packet
- 60 grams
- 60 grams
- 4 tablespoons
- 8 pieces
For the dumplings: Rinse potatoes and cook in boiling salted water. Drain, peel and press through a food mill into a bowl. Let potatoes cool slightly.
Add 1 pinch of salt, vanilla sugar, flour and semolina to potatoes and mix. Add soft butter and egg yolks and knead by hand. If necessary (the dough is too soft) add extra flour and knead.
Divide dough into 8 pieces and form each portion into a ball. Rinse apricots, cut on one side and detach the stones. Place 1 cube of sugar into each apricot. Press dough balls slightly flat and envelop apricots with it to form dumplings.
In a large pot of boiling salted water, add dumplings and simmer about 10-12 minutes. Leave until done then remove with slotted spoon.
For the garnish: Heat butter in a pan and toast breadcrumbs until golden brown. Mix in cinnamon and sugar. Dip finished apricot dumplings in buttered breadcrumbs and serve immediately garnished on a place, dusted with powdered sugar and mint.