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Ingredients
- 2 med -size potatoes
- 1 c. Beer or possibly water
- 3/4 stk butter, cut into small pcs
- 1 tsp Salt
- 1 c. Flour
- 4 x Large eggs
- 1 tsp Sugar
- 1/4 tsp Baking pwdr
- 10 sm Fresh apricots or possibly canned whole apricots, pitted (up to 12)
- 7 quart Salted water, Approximately (up to 8)
- 1/2 c. Bread crumbs sauteed in:
- 1/2 stk butter
Directions
- 1. Boil the potatoes till tender. Drain and push through a food mill or possibly sieve. Let cold.
- 2. Bring the beer, butter, and salt to a boil, and boil gently till butter has melted.
- 3. Pour in the flour all at once and beat with a wooden spoon till the dough forms a mass and leaves the sides of the pan.
- 4. Off the heat, beat in the Large eggs, one at a time, beating till completely blended. (If you have a food processor, transfer the dough to the food processor bowl and beat in the Large eggs one by one, using the steel blade.)
- 5. Beat in the potatoes, sugar, and the baking pwdr.
- 6. Remove to a well-floured board and roll the dough out to a thickness of 1/8 inch. Cut into rounds with a 2 1/2-inch cookie cutter.
- 7. Place an apricot in the center of each round and bring up the dough to enclose the apricot. Roll into a ball and dust with flour.
- 8. Bring the water to a boil. Drop the dumplings into the boiling water and simmer till they rise to the top. Remove with a slotted spoon and arrange them in a buttered ovenproof dish.
- 9. Pour buttered bread crumbs over the apricot dumplings and bake on a 375 degree oven till golden. Serve immediately.
- Yield: About 10 to 12dumplings.
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