Hungarian Plum Dumplings

• 1 pound russet (baking) potatoes (2 large), left unpeeled
• 2/3 cup all-purpose flour
• 3/4 teaspoon salt
• 3 tablespoons unsalted butter, softened
• 2 large egg yolks
• 1 stick (1/2 cup) unsalted butter, divided
• 1/2 cup fine fresh bread crumbs (from 1 slice firm white sandwich bread)
• 1/2 cup walnuts (2 ounces), chopped
• 1/4 cup plus 3 tablespoons sugar, divided
• 3/4 teaspoon cinnamon, divided
• 3/4 pound firm-ripe red, black, or prune plums, pitted and cut into 1/4-inch dice
• Equipment:a potato ricer; a 3 1/2-inch round cookie cutter

1. Cover potatoes with salted cold water (1 tablespoon salt for 2 quarts water) in a large saucepan and simmer until tender, about 40 minutes. Drain potatoes and, when cool enough to handle, peel. Force warm potatoes through ricer into a shallow baking pan and spread out to cool completely.
2. Heat 2 tablespoons butter in a 12-inch nonstick skillet over medium heat until foam subsides, then cook bread crumbs and walnuts, stirring frequently, until crumbs are golden and crisp, about 5 minutes. Cool completely. Transfer to a bowl, then stir in 1/4 cup sugar and 1/2 teaspoon cinnamon.
3. Transfer cooled potatoes to a bowl and stir in flour, salt, softened butter, and yolks until a dough forms. Knead on a well-floured surface just until smooth, about 1 minute (dough will be soft). Cut dough in half and let stand, uncovered, 15 minutes. Roll out half of dough on floured surface with a floured rolling pin into a 10-inch round (1/8 inch thick) and cut out 6 rounds with cutter, reserving scraps.
4. Melt 1 1/2 tablespoons butter, then stir together with plums and remaining 3 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl.
5. Place 1 dough round in center of your hand. Put 1 tablespoon filling in center of round, then fold round in half, forming a semicircle, and pinch edges to seal. Gently form into a ball and gently roll between your palms until smooth. Transfer dumpling to a wax-paper-lined tray. Repeat with remaining 5 dough rounds, then make more dumplings with remaining dough, rerolling scraps.
6. Cook dumplings in a pasta pot of boiling lightly salted water (1 tablespoon salt for 5 quarts water) and simmer, uncovered, until dough is firm to the touch, about 12 minutes. While dumplings cook, melt remaining 4 1/2 tablespoons butter in cleaned 12-inch nonstick skillet over medium-low heat. Gently transfer cooked dumplings with a slotted spoon to skillet, spooning butter over them to coat. Transfer dumplings to a platter and sprinkle with half of crumb mixture. Serve immediately, with remaining crumb mixture on the side.

russet, allpurpose, salt, unsalted butter, egg yolks, unsalted butter, bread crumbs, walnuts, sugar, cinnamon, red, cutter

Taken from www.epicurious.com/recipes/food/views/hungarian-plum-dumplings-239281 (may not work)