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Recipe: Apricot dumplings

Apricot dumplings (for 10 dumplings) Potato dough 1000 g floury potatoes (like Russet, Yukon Gold, King Edward) 50 g butter 50 g semolina 300 g all-purpose flour 2 egg yolks 2 tbsp. Kikkoman Naturally Brewed Soy Sauce Sweet 1 pinch of salt Filling 10 apricots 10 lumps of sugar 2 tbsp. spiced rum 4 tbsp. apricot jam 1 tsp Kikkoman Naturally Brewed Soy Sauce 1 tsp vanilla sugar or extract Bread crumbs 250 g bread crumbs 125 g butter 50 g sugar powdered sugar for dusting For the potato dough, bring the potatoes to a boil, cook until soft. Combine all the other dough ingredients in a bowl. Prepare a potato press. When the potatoes are cooked, peel them and press them while hot. Knead together with the other ingredients. Taste the dough, it should be salty and sweet. Remove the pits of the apricots. In a bowl mix jam, soy sauce, vanilla and rum together. Marinade fruits with it. Divide the dough into 10 pieces. Flatten the dough, put a marinated apricot in the middle, add a lump of sugar on top. Gently form round dumplings. Bring a pot with salty water to a boil. Put the dumplings into the boiling water, reduce heat and let them simmer for 10 to 20 minutes, depending on the size. For the caramelized bread crumbs melt butter in a pan. Add crumbs and sugar, slowly brown the mixture while stirring continuously. When the dumplings are cooked, coat them with bread crumbs. Dust them with sugar, serve hot.