1.5 lbs (pounds) potatoes
1.5 cups of flour
2 tablespoons of butter
Pinch of salt
Ripe Italian “prune” plums
“Dot” sugar cubes
4 tablespoons of butter
1 cup of white breadcrumbs
1/4 cup of sugar mixed with 1/4 teaspoon of cinnamon
Boil and mash the potatoes. While still warm mix with flour, egg, 2 tablespoons of butter and the salt. Knead well. Roll out to 1/2 thick and cut into 3 inch squares.
Make a cut in the plums, remove the pits and replace with a small cube of sugar. Put a plum on each dough square, fold the dough corners over the plums, seal the edges well and shape into round dumplings.
Cook gently in boiling water stirring once in a while for about 10 minutes. When the dumplings rise to the surface they are done.
Sauté breadcrumbs in 4 tablespoons of butter until golden. Drain dumplings and but on a serving dish and pour the buttered breadcrumbs over them. Sprinkle with the cinnamon sugar.
Small ripe apricots can be used instead of plums.
Recipe courtesy of @Captain_Bionic