Ingredients (for 15-18 dumplings)
for the dough:
1 lb potatoes (do not use new potato), salt, 6-7 oz flour, 1 oz softened butter or margarine, 1 egg
for the filling:
15-18 plums, 15-18 cubes of sugar, ground cinnamon
to roll the dough:
flour
to serve:
2 oz butter, 2 1/2 oz breadcrumbs, 1 tablespoon of confectioner’s sugar and cinnamon mixture

Cook the potatoes, in their skin, in lightly salted water. Peel and mash while still hot. Let it cool, then mix with the other ingredients. Form two rolls. Drop a small pinch of dough in simmering water, cook to test. If too soft, add a bit of flour, if too hard, knead it through with a
bit of margarine. Wash the plums, remove the pits. Place a cube of sugar in the resulting cavity, sprinkle with a little bit of cinnamon. On a board, roll the dough into little less than 1/2” thickness. Cut into 2” squares. Place one plum in the center of each, fold the corners over and form into a ball. Sprinkle your palm with flour so that the dough doesn’t stick to it. Place them in lightly salted boiling water, stirring once to prevent them from sticking to the bottom. After the dumplings rise to the top, cook them for another 2-3 minutes. Remove them with a skimmer. Fry the breadcrumbs over melted butter until golden. Roll in the dumplings. Sprinkle with the cinnamon-sugar mixture before serving.

Preparation time: 2 hours
One serving: 615 kJ/147 kcal