PLUM DUMPLINGS

These dumplings are fast to make and because there is no potato in the dough it not cause stomach burn.
My husband and I, we both craved it so only at the last dumpling we remembered to take a picture of it. So, this is the only one left and now I can safley eat it (-: (-:

1 cup water
30 g butter or margarine
150 g white flour; whole wheat flour
2 eggs
6 - 10 plums, depending of the size of the plum; I used these giant (like a nectarine) plums and I needed 5
1/3 cup white (brown or other) sugar
1 tbsp ground cinnamon (you can use more or less, depending how you like it)
1 tbsp vegetable oil
1 1/2 cups of original bread crumbs

In a pan place the water and the butter on the stove. When starts to boil pour the flour (I used whole wheat flour and the dumplings were very good; you can experiment with other type of flour too ) in the pan, turn off the stove, and start mixing the dough till mixed well. Add the two eggs and mix it again till the dough is uniform with no lumps in it.
Wash and cut up the plums. In a bowl mix the sugar with the cinnamon. In a big bowl put water to boil.
Take a tbsp or more dough and flattened it in your hand, place the plum and a 1/4 or more sugar mixed with the cinnamon. Close the dough around the plum to form a dumpling. Do the same till you used up all the dough.
Take all the dumplings and place it in the boiling water and boil it between 10 and 15 minutes. You can check if the dumplings are cooked by taking out one and cutting in half. You can see if the dough is cooked or not.
In a big flat pot put one tbsp of oil and the bread crumbs and warm it up. Take out the cooked dumplings and place it in the bread crumbs. Make sure that each dumpling is covered with bread crumbs.
Serve it with cinnamon mixed with sugar.