Apricot Dumplings

Apricot Dumplings – late spring and early summer dessert originating from Austria.

2 lb (900 g) potatoes, peeled
1 cup flour
3 Tbsp semolina
2 eggs
4 Tbsp butter
1½ tsp salt

FILLING:
6 apricots
6 Tbsp sugar
1½ tsp cinnamon

TOPPING:
6 Tbsp butter
1 cup dry breadcrumbs
powdered sugar for dusting

View the full recipe at Kitchen Nostalgia →