CONTEST BREAD: Plum or Apricot Dumplings (Zwetschgenknvdel)

PLUM OR APRICOT DUMPLINGS (Zwetschgenknvdel)
Adapted by BumbleBeeBoogie

3 medium potatoes, boiled and peeled when cold
1 tablespoons butter, melted
2 large egg yolks
1 teaspoon freshly ground nutmeg
pinch of salt
2 to 3 heaping tablespoons all-purpose flour
1-1/4 lbs. damson plums (prune-plums), or apricots, pitted (or half-and-half)
1 sugar cube for each plum or apricot

Wash the plums or apricots, wipe dry, and remove the pits. Insert a sugar cube into the center of each fruit

In a bowl, mash the peeled cold potatoes; mix with the melted butter, egg yolks, nutmeg and salt. Add as much flour as it takes to produce a slightly adhesive dough. The less flour used, the better they will turn out. Chill the dough in the refrigerator for at least 1/2 hour.

When ready to prepare the dumplings, remove the dough from the refrigerator. Run your hands until cold water to keep them cool.

Take enough dough to cover each plum or apricot with 1/4 to 1/2-inch thickness of dough; carefully press the edges of the dough together. Lay each dumpling on a pan until all the balls are made.

Bring water to boil in a large pot over high heat. Carefully drop the dumplings into the boiling water and simmer until they start to float. Remove the dumplings with a slotted spoon.

Topping:
1/4 cup melted butter
3 tablespoons granulated white sugar
1 teaspoon. ground cinnamon (optional)

Serve the fruit dumplings with melted butter, and sprinkle sugar, cinnamon, or a combination of both on them. Place the topping mixture of choice in a small bowl in which to dip the dumplings to coast them while still warm. Serve warm.