Recipe: Zwetschgenknodel (Plum Dumplings)

ZWETSCHGENKNODEL (Plum Dumplings)
I found this recipe in an old German cookbook.
Makes 10-12 servings

1 cup flour
1/2 tsp. baking powder
2 large eggs, well beaten
1/4 tsp. salt
1/2 pound, very ripe blue plums, pits removed
Boiling salted water
Melted butter

Put flour and baking powder in large bowl, add beaten eggs and salt, stir until well blended. Place on paper towel to dry enough to handle more easily (about 20 minutes) then roll into long sausage shape. Cut 1/2" slices from roll. Grease oe flour your hands, flatten each slice in palm of hand, pressing flat with floured fingers of the other hand until large enough to wrap around half a plum. Each plum half should be carefully enclosed and edges well sealed. Drop wrapped plums into boiling salted water and cook until dumplings are puffy and airy in appearance. Remove with slotted spoon, drain well on paper towel. Serve hot topped with melted butter as an accompaniment to roast meat.