For the apricot dumplings with potato dough, mix the strained, still warm potatoes with butter, flour, semolina, eggs and salt to a smooth dough. Form the dough into a roll, and cut into narrow slices. Fill each pitted apricot with a piece of sugar cube and surround it with the dough.
Make sure that the dough covers the apricot completely, but not too thickly. Place the dumplings in very lightly salted simmering water and cook for 5-10 minutes.
Heat the butter in a frying pan, toast the breadcrumbs in it and roll the drained dumplings in it. Before serving, sprinkle the apricot dumplings with potato dough with powdered sugar.