Nikolaihof Apricot Dumplings

Ingredients:

• 8 big ripe Apricots (50 dag)
• 400 g raw, unpeeled Potatoes (mealy)
• 2 dag Butter
• 10 dag Flour
• 2 ½ dag Semolina
• 1 Yolk

Preparation:
Cook potatoes, peel, and either strain when hot or put through the mincer cold. Mix the rest of the ingredients to the potato mass. Let rest for a short time and form the potato mass into a roll and cut into disks. Place a disk into the palm of your hand, put an apricot on it, and form into dumplings making sure that the apricot is completely enveloped. Put dumplings into lightly boiling salted water and steep for approx. 25 minutes without covering the pot. Take out dumplings and roll into the Butter-crumbs, making sure the dumplings are not too wet. Prepare the dumplings with apricot-toaster, coat with powdered sugar (or warmed honey-butter), and decorate with a mint leaves.

Butter-crumbs:
15 dag Breadcrumbs, 15 dag Butter, toast in a pan (Be careful, as this tend to get burnt quite easily).