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1
Boil the potatoes until tender.
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2
Drain and put through a food mill or a sieve.
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3
Let cool.
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4
Bring the beer (or water), butter and salt to a boil.
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5
Boil gently until the butter has melted.
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6
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.
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7
Remove from the heat and beat in the eggs, one at a time, beating until completely blended.
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8
(You could also transfer the dough to a food processor and beat in the eggs, one by one, using the steel blade).
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9
Beat in the potatoes, sugar and baking powder.
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10
Roll the dough out on a well-floured work surface to a thickness of 1/8-inch.
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11
Cut out rounds with a 2-1/2-inch cookie cutter.
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12
Place an apricot in the center of each round and bring the dough up to enclose the apricot.
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13
Roll into a ball and dust with additional flour.
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14
Bring the salted water to a boil and gently drop in the dumplings.
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15
Simmer until they rise to the top.
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16
Remove with a slotted spoon and arrange in a buttered ovenproof dish.
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17
Pour the buttered breadcrumbs over the dumplings.
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18
Bake in a 375F oven until golden brown.
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19
Serve immediately.
