Plum Dumplings - cooking recipe

Ingredients

16 ripe Italian plums
1 c. sugar
2 c. sifted all-purpose flour
1/2 tsp. salt
1 c. cold mashed potatoes, unseasoned
2 eggs, beaten
boiling, salted water
butter
buttered bread crumbs

Preparation

Wash plums and split open just enough to remove seeds.
Fill cavity of each plum with 1 tablespoon sugar.
Let stand while preparing dough.
Sift together flour and salt.
Add mashed potatoes and eggs.
Mix and knead to a soft dough.
Divide in 2 pieces.
Roll each on floured board slightly thicker than pie dough.
Cut with 3-inch round cookie cutter or floured glass. Place a plum in center of each and seal carefully.
Lower gently into boiling, salted water in 6-quart heavy pot.
When all dumplings are in, boil 20 minutes.
Stir occasionally.
When done, drain in a colander and rinse with cold water.
Drain.
Melt a little butter in a large skillet.
Add dumplings and brown slowly 5 to 10 minutes.
Serve with sprinkled bread crumbs over top.