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Apricot Dumplings
Servings: 12
Author: Kitchen Nostalgia
  • DOUGH:
  • 2 lb potatoes peeled, 900 g
  • 1 cup flour
  • 3 Tbsp semolina
  • 2 eggs
  • 4 Tbsp butter
  • 1 1/2 tsp salt
  • 6 apricots
  • 6 Tbsp sugar
  • 1 1/2 tsp cinnamon
  • 6 Tbsp butter
  • 1 cup dry breadcrumbs
  • powdered sugar for dusting
  1. Put peeled potatoes in a pot of boiling water and cook until they're done. Drain.
  2. Mash potatoes together with butter (I used hand mixer for this step, but you can make mashed potatoes any way you are used to). Let cool to room temperature.
  3. Add flour, semolina, eggs and salt. Knead lightly to get very soft dough (do not knead for too long).
  4. Divide the dough into 12 equal pieces. Flatten each piece into a 1/4 inch round. Place half an apricot in the center of each piece, add 1/2 teaspoon sugar and 1/8 teaspoon cinnamon. Seal it and shape it into a ball.
  5. Cook dumplings in a large pan of salted boiling water. The rule says dumplings are cooked when they float to the surface, but in my experience, that is not enough. My dumplings took 15 minutes to cook completely. The only way to be certain is to take one dumpling out of the water, cut it in half and see whether it is cooked through in the middle.
  6. While dumplings are cooking, fry breadcrumbs in butter until golden brown. Carefully remove the cooked dumplings from the pot and roll in the prepared breadcrumbs. Serve dusted with powdered sugar.