Marillen Knoedel

• 1 3/4 pounds potatoes
• 13 pound flour, all-purpose
• 113 ounces cream of wheat cereal
• 2 large eggs
• 12 ounces butter
• 1 teaspoon salt
• 1 pinch nutmeg
• 27 ounces apricots fresh
• 3 ounces butter
• 1 x cinnamon sugar
• 1 x sugar cubes

1. On the day before, cook and peel and grate the potatoes.
2. Mix in the flour, cream of wheat, eggs butter, salt and nutmeg.
3. Knead well and roll out on a well floured board, about 1 cm thick and cut into 3x3 inch squares.
4. Wash the apricots and remove the stones.
5. Put a cube of sugar in place of the stone, put the apricot back together and place in the middle of the square.
6. Fold the dough over and with well-floured hands knead it into a dumpling.
7. Finish all squares the same way.
8. Bring a pot of water to a boil (with a pinch of salt) and slide in the bottom) for about 6 to 8 minutes.
9. Shake the pot gently so they don't get stuck.
10. They are done when they drop to the bottom.
11. Serve them hot ripped open at once with cinnamon sugar on top.

potatoes, flour, cereal, eggs, butter, salt, nutmeg, butter, cinnamon sugar, sugar

Taken from recipeland.com/recipe/v/marillen-knoedel-35024 (may not work)