Potato Plum Dumplings

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.