all purpose flour(you will need a few cups, depends on how much water your potatoes hold)
10-12apricotspitted and halved
sugar and sugar cubes if availablefor topping the apricots and for serving
For Fried breadcrumbs:
First I boil the whole potatoes and once they are done and cooled just a bit I peel them. Then I put them through the potato ricer and make a little hill with a hole in the middle. In it I put eggs, butter and 1/4 tsp of salt. With your fingers start mixing it all together and slowly you start incorporating flour into it. How much flour you will need depends on how much potatoes will take, so just start with a cup or two and go from there. You just need the dough to stop being sticky, the less flour you use the better dumplings will be. Kneed the dough for good 5 minutes and then let it rest for 5. Roll it to 1/2" thickness and cut into squares about 3x3 inches.
On each square put one half of an apricot with 1 sugar cube or 1 teaspoon of sugar in it. Pour 2 drops of rum extract on the sugar and then pull the dough over the apricot. Form a ball and roll it making sure it is sealed good. I like to use spiced rum that I add a teaspoon of rum extract to and use that for pouring on the sugar, I then use a bit more than a drop, more like 4 or 5 drops. If using only the extract top each with about 2 drops
In a large pot boil water with salt and then lower the heat to medium, like you would for cooking gnocchi. Put a few dumplings in at a time (I put 6 at a time) and boil until they swim on top or for about 8-10 minutes.
Traditionally in Croatia we eat these with breadcrumbs on top. It is really simple. In a pan heat up the oil and then put some breadcrumbs on it and stir for a few minutes. When they darken a bit they are done and this is what you pour over your cooked dumplings. Serve with some extra sugar on the side and enjoy!
If you have sugar cubes, they are really convenient to put one on each apricot half but I didn't have them this time so I just put a teaspoon of sugar and it worked just fine.