Prepare the plums: Wash, cut in half (but don’t separate fully), and remove pits. Place ½–1 tsp sugar inside each plum, sprinkle with a little cinnamon, then close.
Make the dough: Mash warm potatoes until smooth. Mix in flour, egg, and salt to form a soft dough (not sticky but pliable).
Shape dumplings: On a floured surface, roll dough about ½-inch thick. Cut into squares large enough to wrap each plum. Place a plum in the center, wrap the dough around, and seal well.
Cook: Bring a large pot of salted water to a gentle boil. Carefully drop dumplings in and cook until they rise to the surface (8–10 minutes). Remove with a slotted spoon.
Breadcrumb coating: Meanwhile, melt butter in a skillet, add breadcrumbs, and toast until golden. Roll hot dumplings in the buttery crumbs until coated.
Serve: Sprinkle generously with cinnamon sugar.
✨ These dumplings are best enjoyed warm, sometimes with a dollop of sour cream on the side.
Would you like me to also share a shortcut version using biscuit dough or puff pastry (instead of potato dough) for when you want them faster?
