Plum Dumplings

Wash the potatoes and cook in salted water for about 20–30 minutes, depending on size, until soft.

Drain the potatoes, peel them and press while still hot through a potato ricer. Quickly knead in the egg yolk and 1 tbsp butter and let the mixture cool.

Add flour, cinnamon, 3 tbsp sugar and a pinch of salt to the potato mixture and knead quickly into a smooth dough.

Bring a large pot of plenty of salted water to a boil, then reduce the heat so it only simmers gently.

Roll out the potato dough on a lightly floured surface and cut into 8 equally sized squares.

Wash the plums, remove the stones and optionally place half a sugar cube inside each. Put one plum on each dough square, seal the dough around it and form smooth dumplings.

Place the dumplings into the simmering salted water and let them cook for about 15 minutes.

Meanwhile, toast breadcrumbs in 50 g butter until golden and then mix with 50 g sugar.

Lift the dumplings out with a slotted spoon, let them drain briefly and roll them in the buttered breadcrumbs.

Serve the plum dumplings warm, optionally with vanilla sauce or cinnamon ice cream.