Prune Plum Dumplings in Brown Sugar Sauce

Slice the plums almost in half, remove the pits and fill each hollow with 1/3 tsp of sugar. Close the plums and set them aside.

Boil potatoes in a large pot until tender (about 20 mins), then drain and mash when cool enough to handle. Set aside 1 cup of mashed potatoes for the dough.

In a bowl, sift together flour, sugars, baking powder, and salt. Add reserved mashed potatoes, egg yolks, and shortening. Knead until pliable and smooth.

Roll out dough to 1/4-inch thickness and cut into 4-inch rounds with a biscuit cutter. Place a plum in the center of each round, top with another round, and press edges to seal.

Boil dumplings in salted water for about 10 mins.

In a large frying pan, melt butter over medium heat and stir in brown sugar (and optional plum juice). Add bread crumbs to thicken the sauce.

Once dumplings are done, remove from boiling water and add to the frying pan. Turn to coat in the sauce. Serve hot with extra sauce on top.