Knedle (dumplings with plums)

Servings: 4

MMMMM—————————–‘DOUGH’———————————-
700 g Potatoes (25 oz)
250 g Flour (9 oz)
1 Egg
1 tb Butter
1 tb Sour cream
Salt

MMMMM———————————————————————-
750 g Plums (26 3/4 oz)

MMMMM—————————-STUFF/FRY———————————
100 g Icing sugar (3 1/2 oz)
2 tb Cinnamon
4 tb Butter, melted
3 tb Bread crumbs

Wash and peal the potatoes. Cook in salted water, cool and mince. Add
cream, butter, egg, salt and enough flour to knead the dough.

Wash the plums, pat dry and stone. Stuff each plum with sugar mixed with
cinnamon.

Roll out the dough into 5 mm (0.2 in) sheet and cut into 8 x 8 cm squares
(3.15 in). Place one plum on each-square, seal and shape into a dumpling.
Cook a few at a time in boiling salted water until they emerge on the
surface. Take the dumpling out – carefully ! – with a slotted spoon.

Melt butter in a frying pan, add bread crumbs and light fry. Add the
dumplings, mix well, turning on all sides. Transfer to a serving plate,
prinkle with icing sugar with cinnamon and serve.