Apricot Dumplings with Apricot Schnapps
- For dumplings
- 700 grams floury potatoes
- 1 packet Vanilla sugar
- 60 grams Pastry flour
- 60 grams Semolina flour
- 4 tablespoons softened butter
- 1 egg yolk
- 8 Apricot
- 8 pieces Sugar cube
For the dumplings, rinse the potatoes and cook in salted water, drain, peel and press through a ricer into a bowl. Let the potatoes cool slightly.
Add a pinch of salt, vanilla sugar, and the flours and mix. Add the softened butter and egg yolks and knead with your hands knead. If necessary, add extra flour.
Divide the dough and shape into 8 balls. Rinse the apricots, cut on one side and loosen the pits out. Insert 1 sugar cube into the apricots where the pit was. Press the dough balls slightly flat and wrap the apricot inside the dough to form dumplings.
Cook the dumplings in simmering, lightly salted water for 10 to 12 minutes.
To serve, heat butter in a pan and fry the breadcrumbs with sugar until golden brown. Remove from the heat and stir in the cinnamon. Sprinkle the cooked apricot dumplings with the breadcrumb mixture and serve immediately.