Apricot dumplings

Ingredients:

1 kg potatoes, 80 g soft butter
50 g wheat semolina
1 egg, 2 egg yolks, salt
250 g flour, 1 1/2 kg apricots
Cube sugar, 180 g butter
150 g breadcrumbs
Sugar, cinnamon

Instructions:

Cook the potatoes with the skin on, let them steam off in the warm oven, peel them while still hot, press them through the potato ricer, let them cool down a bit, then mix lightly with butter, semolina, salt, egg, and egg yolks, sift flour over it and process everything into a smooth dough (if necessary, increase the amount of flour). Let it rest briefly.
Flour the work surface, roll out the dough on it to a thickness of 1/2 cm, cut into squares (7x7 cm), fill the apricots with a cube of sugar each and wrap them with the dough. Let them cook in boiling salted water for just ten minutes. Melt the butter, brown the breadcrumbs in it while stirring constantly. Drain the apricot dumplings, then roll them in the breadcrumbs and sprinkle with sugar and cinnamon.