Butter
2 eggs
1/4 tsp. salt
2 c. sifted all-purpose flour
2 c. boiled potatoes rices or mashed
12-15 plums, the little blue plums are best for this, pitted (Italian plums (you could use any plums or peaches)
12-15 blanched almonds
1/4 c. cinnamon & sugar mixed
1 c. fine bread crumbs

Cream 2 tablespoons butter until soft. Beat in eggs and salt. Gradually beat in flour and riced potatoes, beating well after each addition. Dough should be stiff enough to knead thoroughly.

On floured board roll out dough to 1/4 inch thickness. Cut in 3 inch squares. Stuff each plum with 1 almond lay 1 plum on each square of dough, sprinkle with a little cinnamon and sugar. Fold dough edges over plum encasing it completely. Shape with hands into balls.

Drop dumpling into gently boiling salted water. Simmer covered for about 10 minutes. Test for doneness by removing 1 dumpling and tearing it apart. Remove dumplings. Brown bread crumbs in 1/3 cup hot butter. Roll dumplings in buttered bred crumbs. Sprinkle with cinnamon and sugar. Eat hot or cold. Better hot.