Apricot Dumplings

Instructions

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 375°F oven until golden brown. Serve immediately.

Author's Comments

Makes 10 to 12 dumplings.

The dumplings can be made ahead of time up to the point where they go into the oven, then they can wait until you are ready for them.

Try prunes as a filling instead of the apricots. Poach them in a little white wine to soften them, then proceed as for the apricots. Good with roast pork.

Usually fruit-filled dumplings are served as a separate course, either for dessert, breakfast or lunch. These apricot dumplings should be served as a delicious tangy side dish with your special roasts, stews.

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