Apricot Dumplings
- 2 md. potatoes
- 1 cup beer
- water
- 6 tbsp. butter, cut into sm. pieces
- 1 tsp. salt
- 1 cup flour
- 4 eggs
- 1 tsp. sugar
- 1/4 tsp. baking powder
- 10 to 12 sm. fresh apricots
- canned whole apricots, pitted
- 1-3/4 to 2 gal. salted water
- 1/2 cup bread crumbs, sauteed in
- 1/2 stick butter
- Boil the potatoes until tender.
- Drain and put through a food mill or a sieve.
- Let cool.
- Bring the beer (or water), butter and salt to a boil.
- Boil gently until the butter has melted.
- Add the flour all at once and beat with a wooden spoon until the dough forms a mass and leaves the sides of the pan.
- Remove from the heat and beat in the eggs, one at a time, beating until completely blended.
- (You could also transfer the dough to a food processor and beat in the eggs, one by one, using the steel blade).
- Beat in the potatoes, sugar and baking powder.
- Roll the dough out on a well-floured work surface to a thickness of 1/8-inch.
- Cut out rounds with a 2-1/2-inch cookie cutter.
- Place an apricot in the center of each round and bring the dough up to enclose the apricot.
- Roll into a ball and dust with additional flour.
- Bring the salted water to a boil and gently drop in the dumplings.
- Simmer until they rise to the top.
- Remove with a slotted spoon and arrange in a buttered ovenproof dish.
- Pour the buttered breadcrumbs over the dumplings.
- Bake in a 375F oven until golden brown.
- Serve immediately.
potatoes, beer, water, butter, salt, flour, eggs, sugar, baking powder, fresh apricots, whole apricots, water, bread crumbs, butter
Taken from www.foodgeeks.com/recipes/4565 (may not work)