And as long as I am strolling down memory lane in Vienna, here is another a delicious treat.

1 TB Butter, softened

2 Eggs, beaten

1/4 cup Farina

1 cup All-Purpose Flour, or as needed

12 Plums

12 cubs White Sugar

1/2 cup Butter, melted

1/4 cup White Sugar

1 cup dry Bread Crumbs

Additional melted butter and sugar for garnish (optional)

Scrub potatoes, and place them into a large pot with enough water to cover, bring to a boil, and cook until tender, about 40 minutes.  Drain, and cool.  When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl.  Set aside to cool.  This part of the process can be done as much as one day in advance.  IN a large bowl, mix together the prepared potatoes, salt, egg, and 1 TB butter, until well blended.  Gradually stir in the farina, and then the flour.  If dough is still wet, more flour can be mixed in.  Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.  Split open each plum where it cracks, and remove the pit.  Replace each pit with a sugar cube, and close.  On a floured surface, roll out the dough to 1/4” thickness.  Cut into twelve 3” squares.  Place one plum into each square, and bring the corners around to the top.  Pinch together all of the seams to seal.  Bring a large pot of water to a slow boil.  Place about 4 dumplings into the water at a time.  Once they float to the surface, continue to cook them for about 5 more minutes.  Transfer cooked dumplings to a covered bowl, and keep warm.  Melt the remaining 1/2 cup of butter in a small skillet over medium heat.  Stir in bread crumbs, and 1/4 cup of sugar.  Continue to cook and stir until browned.  Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated.  To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.