Dressed plums is typical autumn delicacy, can be served as a dessert or main dish. This dish takes me back to my childhood.
Dressed plums recipe
Put a potato to cook with solt. Then decant it, cool it and mash it. Add eggs and flour and make a dough that does not stick to fingers but that is not too hard. Leave it stand for half an hour. Rool out the dough then cut it in squares and on every one put a half of a plum. Take squares with plums and rool it betwenn the palms into a pellet. Arrange the pellets on a floured saucer. While you do that, put the soucepan with a water and a little bit of oil to boil.
When water is boiled, put the pellets in. They will all fall down and while it cooks, it will raise to the surface. When they raise leave them to cook for another 10 minutes, then pour it in a colander and leave them to decant.
While the dumplings are decanting, you fry breadcrumbs in oil, but not to much, just a little so it makes a nice smell, then add sugar and blend everything and mix it. Rool every dumplings in that mixture and arrange it in a plate. If any mixture of sugar and breadcrumbs is left, pour it on dumplings.
Dressed plums serve cold or warm.