Directions

1. Start by boiling the potatoes in their skins, peeling them while hot, and mashing them with a potato masher.

2. Let the mashed potatoes cool, then knead them with flour, sugar, one tablespoon of butter, an egg, cinnamon powder and a pinch of salt until smooth.

3. On a floured board, roll out the dough until it is half a finger thick and cut it into 20 equal squares. Wash, dry and pit the plums.

4. Boil lightly salted water in a large pot. Place a plum in the centre of a dough square and pinch the corners together. Shape the dumplings into balls with floured hands and cook them in boiling water for around 15 minutes.

5. Meanwhile, heat the remaining butter. Pour in the breadcrumbs and fry until light golden brown, stirring constantly to avoid them burning.

6. Remove the dumplings from the pot, drain well and roll in the buttery toasted crumbs.