Apricot Dumplings

Pit the apricots. Knead raw marzipan with sugar and fill the apricots with it.

Press the still hot potatoes through the potato press and let them steam out briefly.

Quickly knead into a dough with flour, melted butter, salt, egg yolks and semolina. Form it into a roll and cut pieces from it.

Flatten the dough pieces on a floured work surface and use them to wrap the filled apricots. Form into dumplings and boil them in salted water for 12-15 minutes.

Lift out the cooked apricot dumplings, drain and roll in toasted breadcrumbs. Pour liquid butter over them and sprinkle with powdered sugar.

Preparation Tip:

Instead of raw marzipan, nougat also makes a particularly delicious apricot.

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