Cook potatoes in jackets in salted water until done; drain, peel and force through
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 for 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.