Appricot Dumplings6 large potatoes, peeled, boiled and mashed
2 eggs
1 tbsp butter (or lard)
1/2 tsp salt
3 cups flour
20 apricots, pitted
2 tbsp butter
1 cup breadcrumbs


Combine cooled potatoes, eggs, butter (or lard) and salt in large bowl.
When well combined, add flour and mix until a soft dough forms.
If neccessary decrease or increase flour - dough has to be soft.
Cover with towel and let rest for 1/2 hours.

Bring a large pot of salted water to boil.
Roll dough on floured surface to 1 cm thickness.
Cut into 6-7 cm squares.
Place one apricot in the center of each square and fold alltogether sealing the edges.
Drop gently dumplings into boiling water and cook them about 20-30 minutes.
In the meantime, melt butter in large pan, add breadcrumbs and fry until golden brown.
Add drained dumplings and saute them with butter and breadcrumbs.
Sprinkle with cinnamon and sugar.