Viennese Style Apricot Dumplings

For the apricot dumplings, scald the apricots with boiling water, remove skin, cut and remove pit. Put 1 piece of sugar cube in each apricot. Boil the potatoes in their skins, peel and strain or press through a potato press. Mix with salt, yolks and the flour and knead into a smooth dough.

Roll out dough on a floured board (work surface) and cut into 5 x 5 cm squares. Place a prepared apricot in the center of each, using your hands to wrap the dough around the fruit to form a dumpling.

Put plenty of salted water on to boil and let the dumplings cook in it for 10 minutes.

In the meantime, melt the butter and toast the breadcrumbs in it until golden brown.

Lift the apricot dumplings out of the water with a sieve ladle, drain and toss in the breadcrumbs. Serve sprinkled with powdered sugar.

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