Apricot Dumplings

Ingredients

• 800 g starchy potatoes
• 250 g spelt flour Type 1050
• 2 Eggs
• 1 pinch salt
• 1 kg apricots
• 100 g butter
• 100 g whole‑grain breadcrumbs
• 2 tbsp Raw cane sugar
• 1 pinch cinnamon
• 6 sprigs Mint

Instructions

1. 1.

   Peel the potatoes, cut them in half or quarters depending on size, and simmer in lightly salted water over low heat for about 30 minutes. Drain, press through a potato masher, and let cool slightly. Add flour, eggs, and salt, then knead into a smooth dough.

2. 2.

   Wash the apricots, split them in half, and pit them. Wash the mint, shake dry, and trim the stems to small pieces.

3. 3.

   On a floured surface roll the dough into a roughly 6 cm thick log, cut into 3 cm thick slices. Flatten each slice slightly, press an apricot into it, and wrap with dough so that about 1 cm of dough covers the fruit. Shape into round dumplings and simmer in lightly salted water over low heat for about 18–20 minutes. Remove and drain well.

4. 4.

   Meanwhile melt butter in a pan and toast the breadcrumbs over medium heat for 2 minutes, turning until golden brown. Stir in sugar and cinnamon, then coat the drained dumplings in the mixture.

5. 5.

   Sprinkle with powdered sugar to taste and garnish with mint before serving.