Plum Dumplings - Zwetschgenknödel

Both the Germans and the Hungarians are fond of these unique little potato dumplings, which are shaped around sugar- stuffed plums. Country folk traditionally serve them as a Sunday afternoon snack with tea or coffee.

3 medium potatoes, cubed
12 cubes sugar
12 purple plums, pitted
Almond extract
2 eggs
1 teaspoon salt
1/3 cup butter, softened
1 1/2 cups all-purpose flour
8 cups water
1 teaspoon salt
1/2 cup dry bread crumbs
2 tablespoons butter
1/4 cup sugar
4 teaspoon ground cinnamon

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes.Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes. Put potatoes through ricer. Cover and refrigerate until cold. Place sugar cube in each plum; sprinkle each cube with 1 drop almond extract. Mix 2 cups of the potatoes, the eggs and 1 teaspoon salt; stir in 1/3 cup margarine and the flour.

Shape into flattened rectangle on lightly floured cloth-covered board. Roll pastry into rectangle, 16 x 12 inches. Cut into 4-inch squares. Place plum on each square. Moisten edges of squares with water. Bring corners up and together; pinch to seal. Shape into smooth ball. Heat water and 1 teaspoon salt to boiling in Dutch oven.

Place 6 dumplings, 1 at a time, in boiling water. Cover and simmer until done, 8 to 10 minutes. (To test for doneness, cut 1 dumpling into halves; dumplings should be firm but not gummy.) Remove dumplings with slotted spoon. Repeat with remaining dumplings. Cook and stir bread crumbs in 2 tablespoons margarine until light brown. Roll dumplings in crumbs. Mix sugar and cinnamon; sprinkle over dumplings. Serves 6.