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
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|Serving Size: 1 Serving (1283g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 2850
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