Knedle (dumplings with plums)

Servings:  4
Ingredients: 

  Dough:
	 25 oz   potatoes
	  9 oz   flour
	  1      egg
	  1 Tbsp butter
	  1 Tbsp sour cream
                 salt

  Plums:
     26 3/4 oz   plums

   
  Coating:
      3 1/2 oz   icing sugar
          2 Tbsp cinnamon
          4 Tbsp butter, melted
          3 Tbsp 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 dumplings 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.

(From: Polish cooking, Warszawa 1993, ISBN 83-85477-34-9)