Championship Fruit Dumplings
These fruit dumplings were a treat prepared frequently on Thakwaash and were a particular favorite in Runtís large family; so much so that Runtís mother would put a half a piece of fruit in each piece of dough so she could make twice as many dumplings. At one family gathering a contest was proposed and all the siblings and cousins gathered around the table for the family dumpling eating championship. No one could have predicted that Little Hohass would win eating 27!
Drain the potatoes and mash them to a crumbly consistency. Add eggs, salt, flour and water and mix with a spoon until it begins to form a soft dough. Turn the mixture out onto a floured board and knead till smooth, but not stiff. Roll the dough out to a 1/4 inch thickness and large enough to cut 8 squares, each 4 to 5 inches in size.
Wash the apricots, cut in half and remove the pit. Place an apricot in the center of each square of dough and put a sugar cube and a dusting of cinnamon in each apricot. Close up the apricot and pinch the dough around it to seal the fruit inside the dough.
Place the oil in a large deep skillet and heat it. Add the unseasoned bread crumbs and toast them to a medium brown color. Stir constantly to avoid burning. Remove from heat.
Place the dumplings into the boiling water carefully. Wait until they float to the surface and cook for 5 more minutes to be sure the dough cooks through. Using a slotted spoon, remove the dumplings from the boiling water and let the water drain off. Place the dumplings two at a time in the toasted bread crumbs and roll to coat, then remove to another bowl.
Mix about a teaspoon of cinnamon into 1/2 to 3/4 cup of sugar till evenly distributed. Put a dumpling into a cereal bowl and cut it into pieces with a spoon. Sprinkle with the cinnamon-sugar mixture and milk. Enjoy!
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