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Potato dough:
400 g floury potatoes
120 g wheat coarse flour
40 g semolina
20 g butter
2 yolks
grated peel of half organic lemon
pinch salt

8 large peaches
flour for the work surface

100 g breadcrumbs
80 g butter
1 tablespoon sugar
powder sugar to sprinkle
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Potato dough: Bring water to a boil, add the raw potatoes with the skin on and boil until fork-tender for about 20 minutes. Peel cooked potatoes, press through a potato press onto a floured work surface; add semolina, flour, lemon peel, salt, butter and yolks and knead until dough is a bit slack; if it's too slack, just add a spoonful flour or semolina. if dough is too stiff, add another yolk or whole egg. Form a roll, cover and allow to sit for half hour.
Wash and pat dry peaches. Knead potato dough once again and form another roll. Cut roll in 8 slices, place one peach each on one slice and wrap carefully, bring water to a boil, add salt, place dumpings in the water, simmering for about 10-15 minutes. HEat butter, add breadcrumbs and sugar, stir until golden brown. Drain dumplings and dredge in breadcrumbs-sugar mixture. Sprinkle dumplings with caster sugar and serve.