Apricot Dumplings

Wash the potatoes and cook them in salted water for about 20–30 minutes, depending on size, until tender.

Drain the potatoes, peel them, and press them through a potato ricer while still hot.

Add the egg yolks and 1 tbsp butter to the potato mixture, briefly knead, and let the mixture cool completely.

Fold the flour and a pinch of salt into the cooled potato mixture and knead until a smooth dough forms.

Bring plenty of salted water to a boil in a large pot.

Roll out the potato dough on a lightly floured surface and cut into 8 equally sized squares.

Wash the apricots, remove the stones, and if desired place half a sugar cube into each apricot cavity.

Place one apricot on each dough square, wrap the dough around it, seal well with your hands and shape into a round dumpling.

Carefully place the dumplings into the simmering salted water and let them cook for about 15 minutes.

Meanwhile, toast the breadcrumbs in butter until golden brown and then mix them with sugar and cinnamon.

Lift the dumplings out with a slotted spoon, let them drain briefly, and roll them in the cinnamon breadcrumbs.