Poppy Seed Dumplings with Apricot Sauce

Ingredients

• 1 kg potatoes (starchy, boiling type)
• 100 g flour
• 1 pinch salt
• 1 egg
• 1 pinch nutmeg
• 3 tbsp sugar
• 1 packet poppy seed bread crumbs
• 100 g dried apricots (pitted)
• 30 ml rum
• 1 vanilla pod
• 1 cinnamon stick
• 2 tbsp sugar
• 4 tbsp butter
• 3 tbsp ground poppy seeds
• 2 tbsp powdered sugar
• 0.5 tsp cinnamon
• fruit for garnish
• apricot sauce for serving

Instructions

1. 1.

   Steam the potatoes until soft.

2. 2.

   Dice the apricots and mix with rum in a bowl, let sit.

3. 3.

   Peel the cooked potatoes, press through a potato ricer, and allow to cool. Knead with 100 g flour, egg, salt, and nutmeg into a smooth dough; if too sticky, add more flour.

4. 4.

   Divide the dough into 12 portions. Drain the apricots, then mix with poppy seed bread crumbs and sugar.

5. 5.

   Roll each portion into a ball, flatten it, place filling in the center, fold over to seal, and shape into flat dumplings.

6. 6.

   Cook the dumplings in simmering water with 1 vanilla pod, 2 tbsp sugar, and 1 cinnamon stick for about 15–20 minutes.

7. 7.

   Heat butter in a pan, then stir in cinnamon, poppy seeds, and sifted powdered sugar.

8. 8.

   Remove dumplings from the broth with a slotted spoon, drain, toss in hot butter, sprinkle with the poppy seed mixture, garnish with fruit, and serve with extra sauce.