Preparation:
1. Remove pits from plums by pushing pit through stem end with a crochet hook or skewer.
2. Mix 1/2 cup (1 stick) softened butter with cinnamon and 8 teaspoons sugar.
3. Fill plums with mixture; chill.
4. To make pastry, cut remaining butter into flour until mixture resembles coarse crumbs; combine flour mixture with potatoes and salt.
5. Mix in eggs and knead well. (Dough will be sticky.)
6. Roll out on floured board to 1/4-inch thickness; cut into 3-inch squares.
7. Place a plum in center of each square; moisten edges and pinch together firmly to enclose plum.
8. Dip hands in flour; roll filled dough into smooth round ball in palms of hands.
9. Gently drop 2 dumplings at a time into 3 quarts of gently boiling water; cook 20 minutes and drain.
10. Roll in remaining sugar mixed with walnuts; place on platter. Cover; keep warm in oven. Serve hot. |
