Directions:

Bring water to a boil in Dutch oven or large soup pot , first for the potatoes then refill, lightly salt and bring back to a simmer for the dumplings.

Boil the potatoes, peel and mash or put through a ricer.

Gently mix the egg into the potatoes,

Carefully work in the flour, beginning with 1/2 a cup and the salt and nutmeg.

Keep adding small amounts of flour until you have a soft smooth dough, trying not to overwork it or to get too much flour into the mixture (otherwise the dumplings might be too dense).

I simmer a small nubbin of dough into the pot of simmering (not rolling boil) water to see how it holds up. The dough should have some texture but not be tough. Too soft and it will not hold up with the plum. Add a bit of flour if it seems too soft.

I found some yellow plums for this. A dark plum will work just fine.

Place a sugar cube in this or you can also use a jelly or jam like raspberry or strawberry.

Take a ball of dough the size of a ball that is a bit smaller than a tennis ball. Flatten out the dough and wrap it around the plum and seal the dough.

After about 10 -15 minutes the dumplings will rise to the top. Cook them for about 5 minutes after the are floating. Then carefully lift them out and put on a plate to cool down.

After about 10 -15 minutes the dumplings will rise to the top. Cook them for about 5 minutes after the are floating. Then carefully lift them out and put on a plate to cool down.

Add 2 tablespoons of butter and melt into the pan,

Add the bread or cracker crumbs, cinnamon and sugar.

Brown the crumbs lightly. then roll the dumplings in the crumbs.

Brown the other 2 tablespoons butter. Keep a good eye on it so it doesn't over brown.

Cut the dumpling in half and spread the two halves on the plate and top with some of the browned butter.

You can also use some of the cinnamon sugar butter crumbs as a sauce for the dumplings.

Just thin them down with the browned butter.