-
1
Cook the potatoes in boiling water for about 20 mins. Meanwhile, beat the whole eggs and 2 egg yolks in a bowl with the sugar until the mixture is light and fluffy. Next, add the lemon zest, cinnamon and chocolate and stir. Finally, mix in the poppy seeds. Set aside.
-
2
Drain the potatoes and mash them thoroughly or press them through a potato ricer. Put the potatoes in a bowl and sift in the flour and semolina. Add the remaining egg yolk and 3 tbsp of butter and mix well to form a dough. Roll it into a fat cylinder, refrigerate, then cut into 8 equal slices.
-
3
Divide the poppy seed mixture into 8 evenly sized balls (it will be a little sticky). Next, take the potato slices and press them flat. Put the poppy seed balls in the center and wrap the dough around, ensuring that the filling is securely encased.
-
4
Boil a pan of salted water and drop in the dumplings. Let the water boil briefly, then reduce the heat and simmer for 20-25 mins.
-
5
Meanwhile, drain the apricots and cut the fruit in half. In a pan, heat the jam and the liqueur, then add the apricots and simmer for about 3 mins over a low heat.
-
6
Lift the dumplings out of the water and drain. Next, heat the rest of the butter in a large non-stick frying pan and saute the dumplings, turning. Serve hot with the apricot compote.
