Quenelles aux abricot (Sargabarackos gomboc)

Sounds very frenchy, but its a very common hungarian home made dessert, or after soup meal.

Dough made with 80% mashed potato and flour.

Boil skin on 1kg best potato you can buy. Drain water and peal potatoes, put it through a potato press. Add flour, 10g  salt, 2 whole egg, 100g vegetable (sunflower) oil. You can also use 20% lard to make it more tasty. 

Make the browned bread crumb by adding breadcrumb to the oil in a pan, and stiring it till starts browning. Set aside. 

Boil water in a pot. 

Shape the potato dough to a long roll, and by slicing two finger wide slices and flattening them in your hand add anquarter of apricot and some cinnamon sugar. Form a ball, and repeat with the rest of the dough and apricots.  

Place 6 at a time into the boiling water, and cook till they come up to the top of the water. Wait 4-5 minutes and take them out and roll them in the breadcrumb so fully coated.

You should get about 18-20 dumplings. 

Serve with cinnamon sugar.