For the Lindor dumplings, first prepare the Knorr potato dough. To do this, whisk 1 egg with 250ml water in a bowl. Stir in the contents of the bag and let stand briefly. Important: the package specifically says that no flour is necessary, but I find the dough gets too soft if you don’t add any, so: mix the dough with handy flour until it has a slightly firmer consistency and form a dumpling with slightly moistened hands.
Make a bulge in the center with your thumb and fill it with a Lindor ball. Then finish shaping the dumpling.
Mix the desired amount of bread crumbs with the granulated sugar and nuts. In a saucepan, bring water to a boil and simmer the Lindor dumplings gently for about 5 minutes. Melt some butter in a pan, add the breadcrumb mixture and fry briefly. Drain the dumplings and add to the breadcrumbs. Cover everything well with breadcrumbs and finally dust the Lindor dumplings on the plate with some powdered sugar.