Apricot dumplings

Ingredients:

Apricot dumplings

• 450 g cold boiled potatoes
• 3 and 3/4 cups premium flour
• 150 g butter
• 1 egg yolk
• A pinch of salt
• 12 whole apricots
• 12 sugar cubes
• 1 and 1/4 cups crumbled white bread
• 1/4 cup fine sugar
• Cinnamon

Apricot sauce

• 10 apricot halves
• 1/4 cup apricot juice
• 1/4 cup brandy

Preparation:

1. Grate the potatoes on a coarse grater. Measure and sift the flour. Measure the butter. Sprinkle the sugar cubes with brandy. Remove the pits from the whole apricots. Measure the breadcrumbs, sugar, and brandy. Measure the sauce ingredients.
2. Mix flour with grated potatoes, add salt and egg yolk. Rub in butter, then turn the dough out onto a floured board and knead. Flatten the dough into a 0.5 cm thick layer. Place a lump of sugar in each apricot half and cover with the other apricot half.
3. Cut the dough into 10 cm squares. Place the apricot in the center of the square and wrap the dough around it, pressing the edges of the dough together. Trim off any excess on the outside. Roll the dumpling between your palms.
4. Place the dumplings in a large pot of salted boiling water. Simmer for 12 minutes. Transfer to a plate with a slotted spoon.
5. Toast the breadcrumbs with sugar and 3 tablespoons of butter until crisp. Roll the dumplings in the breadcrumbs and sprinkle with cinnamon. Place on a warm serving platter. Drizzle with warm apricot sauce. Serve with the remaining sauce.
   
   Apricot sauce:
   
   Place the apricot halves with brandy and apricot juice in a blender and puree. Heat gently in a saucepan.