German Breaded Plum Dumplings

• 1 1/2 pounds starchy potatoes, such as russet or Yukon Gold
• 11 tablespoons all-purpose flour
• 1 pinch salt
• 1 egg
• 12 Italian prune plums, pitted and left whole
• 12 sugar cubes
• 2 eggs
• 1/3 cup unsalted butter
• 2 tablespoons cinnamon sugar
• 1 cup dry bread crumbs

1. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain. Peel as soon as they are cool enough to handle and push through a potato ricer or mash with a potato masher in a bowl. Set aside to cool completely, about 10 minutes.
2. Combine potatoes, flour, 1 egg, and salt in a bowl and mix into a smooth dough. Shape into a 3-inch log and cut into 3/4 -inch slices.
3. Stuff each pitted Italian plums with 1 sugar cube. Wrap potato dough slices around the stuffed plums so they are completely covered; shape with floured hands into round dumplings.
4. Bring a large pot of lightly salted water to a boil. Submerge dumplings in the water, reduce heat, and simmer on very low heat for 15 minutes. Remove dumplings with a slotted spoon and drain well.
5. Lightly beat 2 eggs and place in a deep plate. Add bread crumbs to a second plate. Coat each boiled dumpling in beaten egg and dredge through the bread crumbs. Gently push bread crumbs into dumplings so they stick.
6. Heat butter in a skillet over medium heat and pan-fry dumplings until they are golden brown on all sides, 5 to 10 minutes. Serve with cinnamon sugar.

starchy potatoes, flour, salt, egg, italian prune plums, sugar, eggs, unsalted butter, cinnamon sugar, bread crumbs

Taken from www.allrecipes.com/recipe/268048/german-breaded-plum-dumplings/ (may not work)