4 Potatoes boiled in their skins
(or use 2 cups instant potatoes plus 1 1/2 cups water)
1/2 teaspoon salt
1 tablespoon butter
1 cup all-purpose flour
1/4 cup cream of wheat
6 plums with seeds removed
(optional: replace seed with a lump of sugar)
1 cup bread crumbs, browned in 1/4 pound butter
Peel potatoes and press through a potato ricer. (or mix up the instant potatoes)
Cool and put into a bowl, along with salt, eggs, butter, flour and cream of wheat. If necessary, add a little more flour so the dough is easy to work with.
Turn out on a floured board and knead well; form into a large, sausage-shaped roll. Roll dough into 3-inch squares, about 1/4 inch thick. Carefully put a plum in the centre of each square and shape into the form of a dumpling; pinching dough together so that it doesn't break in the hot water.
When all the dumplings are made, drop into a large pot of boiling water and simmer 5 to 10 minutes on low heat. Carefully remove dumplings one by one with a slotted spoon; roll in buttered bread crumbs.