Fruit Dumplings in Potato Dough

👨‍🍳 Method

To assemble

1. 1
   Cook the potatoes in boiling salted water, until tender.

   StovePot
2. 2
   While the potatoes are still warm, peel them and mash into a smooth puree.

   Masher
3. 3
   Add the flour, semolina and egg. Knead gently into a soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough is sticky, add a little more flour, a tablespoon at a time: dough with a lot of flour comes out hard and heavy after cooking.
4. 4
   Remove the pit from each of the apricots and put a sugar cube in its place.

   Knife
5. 5
   Divide the dough into 12 pieces, flatten each piece on a floured palm, place one of the apricots in the center and close into a smooth ball.

   💡Seal each dumpling well, with no cracks: water gets in through a crack, and the dumpling falls apart in the pot.
6. 6
   Bring a large pot of salted water to a boil, lower the heat and add the dumplings, spaced apart. Cook for 10–12 minutes, until they float.

   StoveLarge pot
7. 7
   Melt the butter in a skillet over medium heat and fry the breadcrumbs in it 1–2 minutes, stirring, until golden.

   StoveFrying pan

   💡Stir constantly and take off the heat as soon as the crumbs turn golden: in butter they go from golden to burnt in seconds.
8. 8
   Stir in the sugar and remove from the heat.
9. 9
   Transfer the dumplings with a slotted ladle to the crumbs and roll them gently.

   Slotted spoon
10. 10
    Serve warm.