Marillenknödel (apricot dumplings)

Instructions

1. Boil the potatoes in water, peel them and mash them while still warm. Let them cool completely.
2. Mix the egg, salt, flour and semolina into the mash to form a smooth dough. Let it rest for 30 minutes in the fridge.
3. Pit the apricots, keeping the flesh whole, and slip a sugar cube inside each one.
4. Divide the dough into 8 portions, flatten each in your palm, place an apricot in the centre and close the dough around it to form a well-sealed ball.
5. Bring a large pan of lightly salted water to a gentle simmer, then add the dumplings and poach for 12 to 15 minutes without a vigorous boil.
6. Meanwhile, melt the butter in a frying pan and toast the breadcrumbs for 5 minutes over medium heat, stirring, until golden. Off the heat, add the icing sugar and cinnamon.
7. Drain the dumplings, roll them in the buttered breadcrumbs and serve warm, with a little crème fraîche if you like.