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

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)