PLUM DUMPLING

It is that time again,.... Italian plums arrived in the supermarkets, ... it is plum-dumpling time.  It is something my family waits for.  The traditional dumpling dough, - as my mom, her mom, my sister sister make it, - has mashed potato in it. For me, after eating it, my stomach acid increases, therefor I am using a recipe without potato.

450 ml water
60g butter divided  40g and 20g
1/8 tsp salt
300g flour
2 eggs
10 Italian plums washed, quartered
200 ml white sugar mixed with 1/2 tbsp cinnamon
1/2 tbsp butter
1 1/2 - 2 cups bread crumbs 

1. Mix the first three ingredients in a bowl and boil it. When is boiling pour the flour in it and take of the stove. Start mixing it, slowly add the 2 eggs, one by one, and continue mixing till the dough is uniform.
2 - In a large skillet melt the remaining butter add the bread crumbs; keep it on a low heat, mix it to don't burn it. If starts getting dark brown, turn off the heat.  Before using please check that the bread crumbs are NOT flavored. I buy mine in bread stores.

 
3 - Take a piece of dough (1" diameter) in your palm, flatten, place a plum in it and 1/4 tsp of cinnamon-sugar mixture; close the dough and you have a dumpling. I make all my dumplings before step 4, and keep them on a clean kitchen towel. 
4 - I fill a large pot with water, ad some salt and I start boiling it.  When it boils, I turn off the heat and I place all dumplings in the pot. I turn the heat back and start slowly boiling it for 10 min to 15 min or, till the dough is ready. To check I take out one dumpling and cut it in half to see if it is ready or not.

 

5 - When the dumplings are ready I strain them and place them in the bread pan with crumbs. I roll each dumpling to have a bread crumb coat.  
Serve warm whit cinnamon sugar on top.