Apricot dumplings, a well-known dessert created in Austria-Hungary, are still popular on its territory. It can be found in cafes in Hungary, Austria, the Czech Republic and Croatia
Peel potatoes, put in a pot of boiling salted water and cook until tender. Drain the water, dry the potatoes and mash with butter. Cool to room temperature.
Add flour, semolina, eggs and salt to the cooled puree and quickly knead a soft dough. Divide it into 12 equal parts.
Roll the dough into balls and flatten into cakes 5–6 mm thick. Place an apricot half in the center of the tortilla and sprinkle with 1/2 tbsp. l. sugar and a pinch of cinnamon. Lift the ends of the dough over the apricot, pinch them together and form into a ball.
Boil salted water in a wide saucepan and dip the finished dumplings into it. Bring to a boil and cook for 12-15 minutes.
While the dumplings are cooking, melt the butter in a frying pan and fry the breadcrumbs until golden brown.
Remove the finished dumpling with a slotted spoon, let the water drain, and then roll in the fried breadcrumbs. Sprinkle with powdered sugar and serve immediately.