Instructions: 1. On the day before, cook and peel and grate the potatoes. Mix in the flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and roll out on a well floured board, about 1 cm thick and cut into 3 x 3 inch squares. Wash the apricots and remove the stones. Put a cube of sugar in place of the stone, put the apricot back together and place in the middle of the square. Fold the dough over and with well-floured hands knead it into a dumpling.

2. Finish all squares the same way. Bring a pot of water to a boil

(with a pinch of salt) and slide in the dumplings and let them simmer

(dont let them get stuck on the bottom) for about 6-8 minutes. Shake the pot gently so they dont get stuck. They are done when they drop to the bottom. Serve them hot ripped open at once with cinnamon sugar on top.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.