Potato Plum Dumplings recipe

12 servings

4 large russet potatoes

1/2 teaspoon salt

1 tablespoon butter, softened

2 eggs, beaten

1/4 cup farina

1 cup all-purpose flour, or as needed

12 Italian prune plums

12 cubes white sugar

1/2 cup butter, melted

1/4 cup white sugar

1 cup dry bread crumbs

additional melted butter and sugar for garnish (optional)

Scrub potatoes, and place them into a large pot with enough water to cover.

bring to a boil, and cook until tender, about 40 minutes.

Drain, and cool.

When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl.

Set aside to cool.

This part of the process can be done as much as one day in advance.

In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended.

Gradually stir in the farina, and then the flour.

If dough is still wet, more flour can be mixed in.

Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.

Split open each plum where it cracks, and remove the pit.

Replace each pit with a sugar cube, and close.

On a floured surface, roll out the dough to 1/4 inch thickness.

Cut into twelve 3 inch squares.

Place one plum into each square, and bring the corners around to the top.

Pinch together all of the seams to seal.

Bring a large pot of water to a slow boil.

Place about 4 dumplings into the water at a time.

Once they float to the surface, continue to cook them for about 5 more minutes.

Transfer cooked dumplings to a covered bowl, and keep warm.

Melt the remaining 1/2 cup of butter in a small skillet over medium heat.

Stir in bread crumbs, and 1/4 cup of sugar.

Continue to cook and stir until browned.

Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated.

To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.