2 c. flour
1/2 tsp. salt
2 eggs
2 egg whites
1 lb. fruit
sugar
4 tbsp. butter, melted
1 1/2 c. light cream

Sift flour and salt in a bowl. Add eggs and egg whites. Knead to make smooth, glossy dough, adding a little water if needed. Chill for 30 minutes. Roll out dough thinly and cut into 2 1/2 to 3-inch rounds. Place a piece of fruit in center and fold over. Press edges to seal. Cook the dumplings in simmering salt water for 10 to 15 minutes, until they float. Remove with a slotted spoon. Drain on a paper towel and pile up in a warm serving bowl. Sprinkle with sugar, then pour the melted butter and cream. May be heated by frying in melted butter.