• Boil the potatoes with their skin on, until tender. Let the potato cool slightly before peeling.

Prepare the breadcrumb coating.

• In a medium frying pan melt the butter, add breadcrumbs and mix to combine. Cook on low-medium heat until golden brown. Stir constantly to prevent burning. Remove from heat and set aside to cool. When cool enough stir in sugar and cinnamon.

Prepare the potato dough.

• Place the peeled potatoes into a large bowl and mash using a potato masher or simply use a grater.
• Add salt, egg, melted butter and flour and mix to combine. Knead until a smooth, sticky dough is formed.

How to prepare the plum dumplings.

• Split each plum slightly just to remove the pit and set aside until ready to use.
• Bring a large pot of water to boil then reduce the heat to a low simmer. On a floured surface, take about a spoon of potato dough, flatten slightly, add a plum into the center and wrap the dough around it. Form into balls.
• Put 4 or 5 dumplings at once into the hot water. Let the dumplings boil until they come to the surface of the water. Let them boil on the surface another 5 more minutes. Remove the dumplings with a perforated spoon and roll them in breadcrumbs mixture.
• Serve warm or cold. Enjoy!