Zwetschgenknodel

Zwetschgenknodel: Plum dumplings with potato dough

3-4 potatoes

about 1 cup flour

½ tsp salt

2-3 eggs

12 small blue (Italian) plums

3 Tbsp bread crumbs (can be fried in oil)

sour cream thinned with milk

sugar

Boil 3-4 medium potatoes in their jackets until tender. Cool. Peel potatoes and put them through a sieve or ricer. Mix in the flour, salt and eggs until a dough is formed. (Dough is sticky) Place on a lightly floured board and shape into a long roll, about the size of a rolling pin. Cut into 12 even pieces.

Press each plum into a piece of dough, making sure it is completely covered and sealed and roll in flour. Cook in rapidly boiling salted water 10 minutes. The dumplings will start floating. Drain thoroughly.

Put a dumpling or 2 or 3 in an individual bowl and let people sprinkle with sugar, sour cream, and bread crumbs. If there is extra potato dough, make patties, dust with flour and fry in oil.