Plum Dumplings
2 medium sized potatoes (about 1/2 lb.)
1 cups flour -- (1 to 1 1/4)
1/4 tsp. salt
1 egg
1 tbs. sweet butter -- melted
12 fresh plums -- (12 to 14)
12 sugar cubes -- (12 to 14)
Breadcrumb topping:
3/4 cup bread crumbs
1/2 bar sweet butter, melted (1/2 to 3/4)
Wipe plums clean and dry. If you pit the plums (which is your choice), cut them along their natural seam, just enough to remove the pits, and replace the pits with lumps of sugar (I do this depending on the sweetness of the plums).
Cook unpeeled potatoes, preferably on the previous day, then peel. Grate them on a floured pastry board and combine with flour and salt. Make a well in the center and break in egg and butter (amount of flour depends on the mealiness of the potatoes). Start with a small amount of flour and work ingredients together; if necessary, add more flour until you achieve a medium-soft dough.
Work dough with floured hands into a roll about 2 inches thick. Cut into 3/4 inch slices. On a generously floured board and with floured fingertips, pat slices lightly into rounds about 1/4 inches thick.
Place a plum on each round. With floured fingertips bring edges of dough toward center, pinching together firmly. In palms of lightly floured hands or on a pastry board, roll to an even ball. Make sure that each dumpling is tightly closed to prevent opening during cooking.
Lower dumplings gently into a large kettle of slightly salted, boiling water. Reduce flame after water resumes boiling, and with a spoon loosen dumplings gently from the bottom of the kettle. After they have risen to the surface, let boil for about 10 minutes. Remove dumplings, and while hot, roll in browned, hot bread crumbs and sprinkle with granulated sugar.
