|Ground cinnamon||To Taste|
|All purpose flour||3 Cup (48 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Fine dry breadcrumbs||1 Cup (16 tbs)|
Without completely separating the halves, pit the plums.
Roll sugar cubes in cinnamon.
Replace each pit with a sugar cube.
Boil potatoes in skins until soft.
Peel, mash, and measure quantity.
Place potatoes in a large mixing bowl.
Add an equal amount of flour, the egg yolk, 1/2 cup butter, and salt.
Turn onto a lightly floured board and knead until dough is no longer sticky.
Roll dough out to a thickness of one-quarter inch.
Cut into twelve 4-inch squares and place a plum in the centre of each square.
Bring the four corners of each square together to make a round dumpling and seal each dumpling well; dumplings should be watertight.
Into a large kettle of boiling salted water, drop dumplings a few at a time and cook for 15 minutes.
If any dumplings stick to the bottom of the pot, prod them gently until they rise to the surface.
While dumplings are cooking, in a skillet, brown breadcrumbs in 3 tbsp.butter and keep warm.
Remove dumplings from kettle with a slotted spoon and roll each in breadcrumbs.
Serve hot as a side dish with meat or as a luncheon dish with sour cream or yogurt.