| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Medium-size potatoes |
| 1 |
c |
Beer or water |
| 3/4 |
|
Stick butter; cut into small pieces |
| 1 |
ts |
Salt |
| 1 |
c |
Flour |
| 4 |
|
Eggs |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Baking powder |
| 10 |
sm |
Fresh apricots or canned whole apricots, pitted (up to 12) |
| 7 |
qt |
Salted water; Approximately (up to 8) |
| 1/2 |
c |
Bread crumbs sauteed in: |
| 1/2 |
|
Stick butter |
INSTRUCTIONS
DOUGH
FILLING
TO SERVE
1. Boil the potatoes until tender. Drain and push through a food mill or
sieve. Let cool.
2. Bring the beer, butter, and salt to a boil, and boil gently until butter
has melted.
3. Pour in the flour all at once and beat with a wooden spoon until the
dough forms a mass and leaves the sides of the pan.
4. Off the heat, beat in the eggs, one at a time, beating until completely
blended. (If you have a food processor, transfer the dough to the food
processor bowl and beat in the eggs one by one, using the steel blade.)
5. Beat in the potatoes, sugar, and the baking powder.
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 until 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 until golden brown. Serve immediately. Yield: About 10 to 12
dumplings.
Posted to EAT-L Digest by Bonnie <solomon1@KCSNET.COM> on Sep 6, 1997
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