I've tried several recipes over the last year or so, and have settled on one that's a combination of a couple of others but remains reasonably authentic. I've "Americanized" the recipe in that I finish by coating the dumplings with cinnamon & sugar rather than the traditional cinnamon & breadcrumbs, which makes them seem more dessert-like. I don't care for the potato-dough versions, so I use the more conventional eggs & flour, which is indeed a bit sticky but workable with enough dry flour on the hands and pastry board (and patience, of course). When apricots are out of season, plums make a nice inexpensive alternative.
James