Fresh Plum Dumplings

6 medium potatoes
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 eggs
1/2 cup butter or margarine, divided
18 small fresh plums, pitted (Italian prunes)
1/2 teaspoon sugar and cinnamon mixture
3/4 cup dry bread crumbs

Cook potatoes in jackets in salted water until done; drain, peel and force through ricer. Cool. Measure, loosely, 3 cups riced potatoes in large bowl. Mix in flour, salt and eggs and work dough together with floured hands. Beat in 5 tablespoons melted butter, one tablespoon at a time; then continue to work dough until smooth. Set aside for 20 minutes.

Roll out dough 1/4-inch thick on floured board and cut into 3 or 4 squares. Flour hands; put a square of dough in left palm. Put a plum in middle with sugar sprinkled in pit cavity. Pinch the dumpling closed and roll into round smooth ball. Put pinched side up on floured board. Cook just before serving. Drop 1 at a time in boiling water, salted. Do not crowd pot. Cook 15 minutes uncovered after they rise to top.

While boiling dumplings, brown bread crumbs in remaining butter. Lift dumplings with slotted spoon and cover with browned bread crumbs.