Where to eat Marillenknoedel

Method

1. Boil the whole peeled potatoes in salted water for 25 minutes until tender. Drain and let steam dry 5 minutes.
2. Press the warm potatoes through a ricer onto a clean work surface. Spread out to cool to lukewarm.
3. Once cooled, add the flour, semolina, egg, softened butter and salt. Work quickly with cool hands into a smooth dough; do not over-knead or it gets gluey.
4. Stone the apricots by cutting along the seam and twisting out the pit. Slip a sugar cube into each cavity.
5. Divide the dough into 12 portions. Flatten each into a disc 10cm wide, place an apricot in the centre and wrap the dough around, sealing seams with a wet finger.
6. Roll between cupped hands until smooth and round. Set on a floured tray.
7. Bring a wide pot of salted water to a bare simmer (never a rolling boil; the dumplings split).
8. Slide the knoedel in gently and cook 12 to 15 minutes. They float when nearly done; cook another 3 minutes after they rise.
9. While they cook, melt the 100g butter in a wide pan over medium heat. Stir in the breadcrumbs and toast 5 minutes to deep golden. Stir in the sugar and cinnamon.
10. Lift the cooked dumplings out with a slotted spoon, drain briefly, and roll in the warm sugared crumbs to coat thickly. Dust with icing sugar and serve at once with vanilla sauce.