Plum Dumplings

• 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

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

italian plums, sugar, flour, salt, cold mashed potatoes, eggs, boiling, butter, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211850 (may not work)