Sweet Apricot Dumplings
Rinse, peel and boil the potatoes in salted water for about 20-25 minutes. Then drain, press through a potato ricer and let them release steam. Add the flour, eggs, starch and salt and knead to a smooth dough.
Rinse the apricots, halve and remove the seeds.
With moistened hands, form small dumplings (each about 60 grams) from the potato dough. With your thumb, press the balls a little flat and place an apricot into each. Then close up the dumplings again.
Put the dumplings in boiling salted water and cook for about 10 minutes until done. Then let the dumplings completely drain.
Heat the butter in a pan and brown the breadcrumbs until golden brown. Remove from heat and stir in the sugar. Toss the drained dumplings in the breadcrumb mixture. Dust with powdered sugar and serve.