Drain, mash while warm, and let them cool completely.
Make the Dough:
Combine mashed potatoes, egg, butter, and a pinch of salt.
Add flour gradually and knead until you get a soft, non-sticky dough.
(If too sticky, add a little more flour, but don’t overwork — you want them soft!)
Prepare the Filling:
Mix sugar and cinnamon in a small bowl.
Pit the plums (keep them whole if small, halve if large) and sprinkle a little cinnamon sugar inside each.
Form the Dumplings:
On a floured surface, roll out the dough about ½ inch thick.
Cut into squares large enough to wrap around a plum.
Place a plum in the center of each square, pinch edges together to seal, and roll gently into a ball.
Cook:
Bring a large pot of salted water to a gentle boil.
Drop dumplings in batches and cook until they float (about 8–10 minutes).
Remove with a slotted spoon and drain well.
Prepare the Breadcrumb Coating:
In a skillet, melt butter over medium heat.
Add breadcrumbs and toast until golden brown.
Roll cooked dumplings in breadcrumbs until coated.
Serve:
Sprinkle with extra cinnamon-sugar.
Serve warm — they’re heavenly fresh, but also great at room temperature.
🍽️ Tips & Variations
Extra Creamy: Serve with a dollop of sour cream or vanilla sauce.
Make Ahead: You can freeze uncooked dumplings on a tray, then boil straight from frozen later.
Would you like me to also include a step-by-step photo guide or shaping tips (so they don’t fall apart in the water)? That can make it super easy to follow!
