Serbian Plum Dumplings


1-1/2 pounds potatoes (about 5 medium potatoes)
2 eggs, beaten
1 teaspoon salt
2 cups (approximately) flour
1/2 cup sugar
1 teaspoon cinnamon
14 small purple plums
1/2 stick butter, melted
1/4 cup toasted bread crumbs


Peel potatoes and cut into quarters. Boil until tender. Cool, then mash until smooth. Add eggs and salt; mix well. Work enough flour into potato mixture to make a smooth, firm dough. In a separate bowl mix sugar and cinnamon. Pit plums and fill each cavity with 1 teaspoon of the cinnamon-and-sugar mixture.

Take a piece of dough and pat it into a round cake 2-½ inches wide and about ¼ inch thick. Put one sugared plum in it, fold the dough over the plum, and pinch edges to seal, making a round dumpling. Repeat with the remaining plums and dough.

Drop dumplings one at a time into a large pot of boiling salted water, until water returns to the boil with all dumplings in the pot. Boil gently for 5 minutes, then turn down heat and simmer for about 15 minutes longer. Scoop out with a slotted spoon and place in serving bowl. Drizzle with melted butter, sprinkle with bread crumbs, and serve hot.


14 dumplings.


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