Plum Dumplings are a treat many people have never had. Plump potato dough surrounding a pitted plum juicy with sugar and cinnamon, and swimming in buttered bread crumbs. When you cut into them the purple juices run out like a garnet river. What flavor, what a meal. Yes, this is a meal. Some men have contests to see how many they can consume at a sitting. Thirty is not unheard of, though four is an usual serving. You can not eat just one. Some Hungarian mothers make them big with a lot of dough, others use less dough.

Regards, June Meyer.

• 2 1/2 dz. Free Stone Italian plums, washed, split, pit removed
• 4 or 5 medium sized Potatoes
• 1 egg beaten
• 4 cups of flour (unsifted)
• 1 tsp. salt
• Buttered bread crumbs
• Sugar
• Cinnamon

Peel potatoes and cook in salted water till soft.
Drain and peel.
Mash potatoes and add warm to sifted flour and salt on a kneading surface.
Make a well and add egg and knead gently till all is blended.
On a clean floured surface, roll dough out to 1/2 inch thick.
Cut dough into 4 inch squares and put a plum into center of each square.
Place 1/2 tsp. sugar and a sprinkle of cinnamon in the hole of the plum.
Fold corners to the middle and roll the dumpling in your hands till round.
Cook a few dumplings at a time in salted water for about 10 minutes.
Remove with a slotted spoon.
Place in a pan in which bread crumbs have been toasted in butter (one cup crumbs to 1/4 cup butter) and mixed with 1/2 cup of sugar and 2 tsp. cinnamon.
Keep warm.
When all the dumplings have been cooked and are in the pan, gently spoon the bread crumbs, butter, sugar and cinnamon mix over all.

Serve warm with bread crumb topping and a dollop of Sour Cream if desired.