Apricot Potato Dumplings

Mix all ingredients for the dough well, let rest in the refrigerator for 4 hours. In the meantime, scald apricots with boiling water, peel, cut and remove pit. Place 1 sugar cube in each apricot. Form the dough into a roll about 5 cm thick, cut into slices, flatten each slice separately, place one prepared apricot on each and wrap the apricot in the dough with your hands. Put plenty of salted water on to boil and let the dumplings cook in it for 10 minutes. In the meantime, melt the butter and toast the breadcrumbs in it until golden brown. Lift the dumplings out of the water with a sieve ladle, drain and toss in the breadcrumbs. Serve sprinkled with powdered sugar.

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