400g raw, unpeeled potatoes
1 egg yolk
8 big, fully ripe apricots
Mint leaves for garnish
Steam potatoes until they are soft. Then, peel and either strain immediately when hot (through potato ricer) or mince them cold.
Knead the other ingredients with the cooled down potato mass to dough. Shape the potato dough after a short pause and shape them to a role. Cut them in slices, put them in the palm of your hand and wrap the dough around the apricot. The dough should only be 0.5 cm thick!
Attention: Try only one dumpling first!
Add a bit of salt in slightly cooking water. Put the dumplings in and steep them in the open pot for 25 minutes. Take them out of the water with a strainer, let them drip and roll them in buttered breadcrumbs.
Serve with apricot jam, garnish with a mint leave and sugar them.
Toast the crumbs slightly in a pan (Be careful, burns quickly!). You can also toast a bit of crystal sugar.