How to make
Boil the potatoes (unpeeled) in water with a pinch of salt for 35 minutes, or until they have perfectly softened.
When they cool down, peel them and mash them with a fork or press along with the butter.
A smooth and fine puree should be obtained.
Leave it to cool completely and beat the egg and pour the flour to it.
If you have a larger egg, don't put it all in.
Knead a homogeneous and smooth dough, if necessary you can add more flour without overdoing it, so that the dumplings do not become sticky and hard.
Leave the potato dough rest for 10-15 minutes.
The dried apricots can be chopped into pieces or added in whole, but in the second case you will need more than 8 pcs., since at least for me this amount of dough makes 15-16 balls.
Cut small portions of the dough (slightly larger than a walnut). Flatten and place the apricots in the center.
Gather the ends, seal and roll them into a ball. Grease your hands, if the mixture is sticky.
Boil water in a pot over high heat and drop the shaped sweet dumplings inside. They immediately sink to the bottom and are ready to be taken out as soon as they rise to the surface (approximately 10 minutes).
Remove them with a slotted spoon and roll them in a mixture of breadcrumbs and brown sugar while they're still warm.
Leave them for a few minutes to 1 hour, so that the breadcrumbs absorb all the moisture and harden and the sugar melts from the heat.
The dumplings are fried, until they aquire a light golden crust in the heated oil and they are removed and placed onto absorbent kitchen paper.
Do not leave them on the paper for a long time, so that they do not stick to it.
Sprinkle or roll them, while warm, in more of the remaining breadcrumbs with sugar.
Enjoy these potato-apricot dumplings.
