Dumplings with apricot (Barackos Gomboc)

Potato dough filled with fresh apricot. Yielded 12 large dumplings.

1 kg Potato (use sebago if possible), skin on, boiled in salty water till soft, and skinned.

Press them through a potato press.

Add 320g Plain Flour

1.5 teaspoon of salt

2 tablespoon of sunflower oil

3 large whole egg

Make the crumb. Heat some oil and butter in a pan, add some breadcrumbs and stir until it starts changing colour, then turn off the heat and keep stirring for about 5 minutes.

Press through pealed boiled potatoes through potato press, add flour, salt, eggs, oil.

Combine but don’t over knead.

Make it to a roll shape.

Pit the fresh apricots.

Oil your hands to form the dumplings with some light olive oil.

Cut a piece off the dough, flatten it out a bit in your palm, place an apricot in the middle with a cubed piece of white sugar and sprinkle with cinnamon. Carefully fold in the sides and shape a round dumpling. repeat with the rest of the dough. I ended up with 12 dumplings.

Boil some water in a large pot, add a bit of salt. Place the dumplings max 6 at the time gently into the water. When they come to the surface, boil for another 5-8 minutes.

Spoon and drain the dumplings, and place them onto the crumb and roll them in it till all covered evenly.

Serve with cinnamon sugar sprinkled on the top.