As a child once a while I had plum dumplings for lunch, but I have never ate the plum as I do not really like cooked fruit. The version with apricot I can not resist. Plump potato dough surrounding juicy apricot with cinnamon and sugar. Mmm, yummy. Coated in bread crumbs, coconut or grated walnut. A fantastic as second part of a midday meal after a soup.
1 kg potato
200-300 g flour (depends how much the potato needs)
pinch of salt
1 tablespoon semolina
2 tablespoons oil
Cook potatoes until soft.
Drain and peel.
Mash potatoes and add sifted flour, salt, semolina, egg, oil.
Knead gently till all is blended.
On a floured surface, roll dough out, not ticker than a finger.
Cut dough into squares and put a with sugar and cinnamon filled apricot into center of each square.
Fold corners to the middle and roll the dumpling in your hands till round.
Cook a few dumplings at a time in salted water for about 10 minutes.
Place in a pan in which bread crumbs have been toasted in butter or oil.
Serve warm with cinnamon powder sugar.