INGREDIENTS:1 3/4 lb Potatoes
1/3 lb Flour
1 1/3 oz Cream of wheat
2 Eggs
12 oz Butter
1 teaspoon of Salt
1 pn Nutmeg
27 oz Apricots, fresh
3 oz Butter
Cinnamon sugar
Sugar cubes
DIRECTIONS:
1. On the day before, cook and peel and grate the potatoes. Mix in the
flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and
roll out on a well floured board, about 1 cm thick and cut into 3 x 3
inch squares. Wash the apricots and remove the stones. Put a cube of
sugar in place of the stone, put the apricot back together and place
in the middle of the square. Fold the dough over and with
well-floured hands knead it into a dumpling. 2. Finish all squares
the same way. Bring a pot of water to a boil (with a pinch of salt)
and slide in the dumplings and let them simmer (don't let them get
stuck on the bottom) for about 6-8 minutes. Shake the pot gently so
they don't get stuck. They are done when they drop to the bottom.
Serve them hot ripped open at once with cinnamon sugar on top.
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