Mama’s apricot dumplings

Strain the boiled potatoes and allow some of the moisture to steam off, but peel them while still hot. Make sure the potatoes are dry, otherwise the dough will be too wet. Puree the potatoes in the puree machine or blender, spread it out on a table and allow it to cool for a short while. Flake the butter over the dough, add semolina, salt, egg yolks and egg and then mix everything together with the flour into a smooth dough. Leave to stand for a while, cover the table with a little flour and cut a piece off from the dough. Roll the piece into a sausage shape of about 4 cm. Cut pieces from this, roll out a little, add the small apricots filled with half a sugar cube, and close. There shouldn’t be too much or too little dough. Make sure that the dough is sealed, otherwise the dumplings will fall apart when cooking or the apricot juice will boil out. Place the dumplings in boiling salt water and simmer at a low temperature for 8-10 minutes. Brown the bread crumbs in the melted butter. Dry the apricot dumplings and roll them in the crumbs. Then sprinkle with cinnamon and sugar. You can also use biscuit crumbs, but if you do, make sure you don’t use as much sugar, otherwise the dumplings will be too sweet. The amount of flour you use can be varied, as it depends on the dough consistency. But for the first attempt you should perhaps make one dumpling and test it in boiling water to see whether it falls apart. This way you can still change the amount of flour you need accordingly. Too much flour is also bad, as the dumplings become sticky. In South Tyrol dumplings are eaten just with a fork or broken up, meaning that if you use too much flour the above is not possible, as the dumplings are no longer fluffy. So now you have a quality criterion when you make dumplings in future.

Mama Burger from the Hotel Patriarch in South Tyrol wishes you bon appetit!