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Plum Dumplings, Germanic

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3 medium potatoes, boiled the previous day, peeled
1 Tbsp. butter
2 egg yolks
pinch of salt
2-3 heaping Tbsp. flour
1 1 1/4 lbs. damson plums (sometimes called prune-plums)
1 sugar cube for each plum
melted butter
1/4 cup bread crumbs(optional)
3 Tbsp. sugar
1 tsp. ground cinnamon (optional)

Wash the plums, wipe dry, remove stomes, and insert a sugar cube into the center of each plum. Smash the boiled potatoes and mix with the cool melted butter, egg yolks, and salt, then add as much flour as it takes to produce a slightly adhesive dough. Note than less flour you use then better they will turn out. Keep your hand cool. Take enough dough to cover the plums with 1/4-1/2 inch thickness, carefully press the edges together. Drop into boiling water and simmer until they start to float.

Serve with melted butter, and sprinkle sugar, cinnamon, or a combination of both on it. Or serve with breadcrumbs, browned in butter.

Tip: Pan fry the leftovers in butter the next day.

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