2 1/2 c. flour
1 tsp. & 1/2 c. sugar, divided
1/2 tsp. salt
1/2 tsp. baking powder
1 c. hot riced potatoes
3 egg yolks
1/2 tsp. cinnamon
Pitted Italian plums
1/2 c. butter
2 tbsp. bread crumbs

Combine flour, sugar, salt and baking powder in large mixing bowl. Work in potatoes and egg yolks. Knead until dough is smooth and elastic.

Roll out dough thinly on a floured board and cut with biscuit cutter into 3 inch rounds. Combine 1/2 cup sugar and cinnamon. Place a plum, or half of a plum if they are large, on half of the round of dough. Sprinkle about 1/2 teaspoon of cinnamon-sugar mixture over. Fold dough in half, pressing edges firmly around fruit to secure.

Drop dumplings in a pot of boiling water. Boil 15-20 minutes. Remove with slotted spoon. Drain. Melt butter and add bread crumbs. Saute until brown. Pour over dumplings. Serves 6-8.