Apricot dumplings

Potato dough

Peel the potatoes, cut into cubes of about 2 cm and cook in salted water for about 20 minutes. Strain and steam out (so that the potatoes can dry). Mash or sieve the potatoes, mix with egg yolk and butter, let cool down. Knead with flavor and salt.

Completion

Roll out the potato dough to 1 cm of thickness and cut into eight equal squares. Wash, dry and slice the apricots without cutting all the way through. Remove the stones and fill each apricot with 10 g of marzipan. Wrap dough tightly around the apricots and form dumplings. Cook in plenty of salted water for about 15 minutes. Mix sugar, cinnamon and breadcrumbs, roll the apricot dumplings in the mixture and arrange on a plate. Pour melted butter over the apricot dumplings, garnish with lemon balm, caramel sauce and sugar and serve it.