POTATO DUMPLINGS WITH PLUMS

This is one of those dishes that always brings me back to my childhood. My grandmother would make these dumplings as a special treat when plums were in season. Later, after moving countries, my aunt made them in late September for a bunch of us who celebrated birthdays around the same time. These days, I make them for my family (quite few times during fall season!). They are still a treat every time, reminding me of some pretty special women that are no longer with us. 

HERE IS WHAT YOU WILL NEED:

1 KG (ABOUT 2 POUNDS) STARCHY POTATOES

2 CUPS ALL PURPOSE FLOUR

1 EGG

1/2 TEASPOON SALT

ITALIAN PLUMS, SPLIT (BUT NOT ALL THE WAY THROUGH) AND STONE REMOVED

1/2 CUP BUTTER

SUGAR

CINNAMON

1/2 CUP BREADCRUMBS

SALT

Scrub and wash potatoes and place into a pot. Fill the pot with cold water, about two inches above potatoes.

Bring to boil and cook until potatoes are soft (when the point of a sharp knife goes easily through the middle of potato).

Drain potatoes and let them cool just enough to be able to handle. Peel them while still hot.

Rice potatoes (with a ricer or food mill) onto the work surface.

Add 1/2 teaspoon of salt, egg and most of the flour. Start kneading, helping yourself with a scraper, folding the mass together. Add more flour if needed. How much flour it will take depends on the potatoes and moisture in them. Stop adding flour when the dough becomes smooth, soft and no longer sticky.

Roll the dough into a ball, then cut into 4 pieces.

On floured surface, roll each piece into a thick sausage (about 2 inches). Slice into about 1 inch thick rounds. (the size will vary depending on the size of the plums. Try to get smaller ones that are similar in size. If they are too large, use only half)

To make dumplings, place a round of dough onto your hand, flattening it a bit, then place a plum in the middle, adding a small teaspoon of sugar to the middle of the plum. With your fingers and palm of your hand, gently start surrounding the plum with the dough, until completely covered all around. Seal the ends well and roll gently into a ball.

Place dumplings onto a floured surface and continue with the rest until done.

In a separate pan, melt butter and add the breadcrumbs to it. Toast for a couple of minutes.

To cook dumplings, bring a large pot of salted water to boil. Drop few dumplings at the time into the water. Cook until they come floating to the top, this should take about 10 minutes or more, depending on the size.

When dumplings are done, remove them from water and add them to the butter and breadcrumbs, turning to cover evenly.

Serve straight away, sprinkled with sugar and cinnamon.