Potato Plum Knoedel (Hungarian)

Peel and cook seven or eight large potatoes, place in a bowl, add salt, four whole eggs, one and one-half tablespoons of melted chicken fat and a little more than a cup of matzah meal.

Knead in bowl to smooth consistency. Take a handful at a time, pat smooth and flat, in the center put a tablespoon of prune jam, form into a dumpling, place dumplings in boiling salt water, kettle half covered and allow to cook twelve to fifteen minutes.

Take out with strainer and serve hot. Have ready a cup of hot melted chicken fat and sugar and cinnamon.

Serve over knoedel to taste.