For the dumplings: 1 1/4 lb. potatoes, 1 1/4 lb. stoned plums, 2 tbsp. cinnamon sugar, appr. 8 oz. flour, 1 clum butter, 1 egg and salt. For the fried breadcrumbs: 2 tbsp. oil or 2 oz. butter, 3 1/2 oz. breadcrumbs and 1 tbsp. powdered sugar.
Method of preparation:
Cook the potatoes in their skins. Peel and rice them wihile still warm. Set aside to cool. Cut open the plums, remove the pits and if they are not fully mature or sweet enough, stuff with a bit of sugar of cinnamon sugar. Mix the potatoes with the flour, the butter (or oil), the egg, salt and knead as well. Add enough flour to make a light, but not runny dough. Stretch the dough out to 1/2 inch thickness on a floured board, then cut into appr. 3 inches square. Place a plum in the middle of each square of dough, flour your hands, pull the corners together and shape into small dumplings, making sure that each plum is completely covered and there are no openings anywhere. Cook in ample boiling water until the dumplings rise to the surface, then continue cooking for another 3-4 minutes. Remove with a slotted spoon. Brown the bread crumbs in the oil or melted butter till golden brown, place the dumplings carefully into the bread crumbs, and roll them around carefully to coat. Remove the dumplings and serve sprinkled with powdered sugar.
Note: These dumplings can also be made with prune jam, apricots or sweet greengages