Apricot Dumplings

  1. Boil the potatoes until tender.
  2. Drain and put through a food mill or a sieve.
  3. Let cool.
  4. Bring the beer (or water), butter and salt to a boil.
  5. Boil gently until the butter has melted.
  6. 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.
  7. Remove from the heat and beat in the eggs, one at a time, beating until completely blended.
  8. (You could also transfer the dough to a food processor and beat in the eggs, one by one, using the steel blade).
  9. Beat in the potatoes, sugar and baking powder.
  10. Roll the dough out on a well-floured work surface to a thickness of 1/8-inch.
  11. Cut out rounds with a 2-1/2-inch cookie cutter.
  12. Place an apricot in the center of each round and bring the dough up to enclose the apricot.
  13. Roll into a ball and dust with additional flour.
  14. Bring the salted water to a boil and gently drop in the dumplings.
  15. Simmer until they rise to the top.
  16. Remove with a slotted spoon and arrange in a buttered ovenproof dish.
  17. Pour the buttered breadcrumbs over the dumplings.
  18. Bake in a 375F oven until golden brown.
  19. 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)

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