Marillenknödel (Austrian Apricot Dumplings with Potato Dough)

As soon as the potatoes are cool enough to handle, peel and press them through a potato ricer or the finest holes of a grater. Spread them in a thin layer on the counter so steam can escape and they cool quickly. Do not use a food processor; breaking down the starch will make the dough sticky.

Sprinkle the flour, semolina, and salt over the cooled potatoes. Add the egg and melted butter to the center. Bring the dough together by folding with your fingertips, without kneading; working the gluten makes it rubbery and difficult to wrap around the apricots. If the dough is slightly sticky, add 10 g more flour.

Wash and dry the apricots. Cut a slit in the side of each one without halving it, remove the pit, and put a sugar cube in its place. Close the slit. Choose small, firm apricots; large, soft ones will make the dough soggy from the inside.

Divide the dough into 8 equal pieces. On a floured palm, flatten each piece into a 5 mm-thick round. Place an apricot in the center and fold the dough around it to seal. Press the seam closed with your fingers and roll into a ball; even a small opening can split the dough while it cooks.

Bring salted water to a boil in a wide pot, then reduce the heat so the surface only trembles. Lower in the dumplings with a slotted spoon. Once they float, cook for 10 minutes more. Boiling water can split the dough and let the apricot escape.

Melt the butter in a wide skillet. Add the breadcrumbs, sugar, and cinnamon; toast until golden and nutty-smelling. Drain the dumplings and roll them in the mixture to coat all sides. Dust with confectioners’ sugar and serve hot.