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Name: Apricot Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3/4 Stick butter; cut into small; 10 sm Fresh apricots or canned; 1 ts Sugar; 2 Medium-size potatoes; 7 qt Salted water; Approximately; 1/2 c Bread crumbs sauteed in:; 1 ts Salt; 1 c Beer or water; 1 c Flour; 1/2 Butter; 1/4 ts Baking Powder; 4 Eggs

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INGREDIENTS

3/4 Stick butter; cut into small
10 sm Fresh apricots or canned
TO SERVE
1 ts Sugar
2 Medium-size potatoes
FILLING
7 qt Salted water; Approximately
DOUGH
1/2 c Bread crumbs sauteed in:
1 ts Salt
1 c Beer or water
1 c Flour
1/2 Butter
1/4 ts Baking Powder
4 Eggs

INSTRUCTIONS

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 on Sep 6, 1997

NOTES

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Apricot Dumplings

3/4 Stick butter; cut into small
10 sm Fresh apricots or canned
 TO SERVE
1 ts Sugar
2 Medium-size potatoes
 FILLING
7 qt Salted water; Approximately
 DOUGH
1/2 c Bread crumbs sauteed in:
1 ts Salt
1 c Beer or water
1 c Flour
1/2 Butter
1/4 ts Baking Powder
4 Eggs

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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Nutrition

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Serving Size: 1 Serving (1283g)
Recipe Makes: 1 Servings

Calories: 2850
Calories from Fat: 1734 (61%)

Amt Per Serving		% DV

	Total Fat 192.7g	257 %
	Saturated Fat 89.3g	447 %
	Monounsaturated Fat 62g
	Polyunsanturated Fat 17.8g
Cholesterol 4473mg		1376 %
Sodium 2147.3mg		74 %
Potassium 1603.5mg		42 %
Total Carbohydrate 138.9g		41 %
	Dietary Fiber 5.6g	23 %
	Sugars, other 133.3g
Protein 142.9g		204 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2850

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