Zubereitung

1. 1

   Boil the potatoes a day ahead, peel and press them through a ricer. Knead swiftly with flour, semolina, egg and salt into a smooth dough.

2. 2

   Divide the dough into eight portions, wrap each one around a plum and roll into smooth dumplings.

3. 3

   Simmer the dumplings gently in salted water for 15 minutes until they rise to the surface.

4. 4

   Toast the breadcrumbs in the butter until golden, then mix them with the sugar and cinnamon.

5. 5

   Roll the drained dumplings in the cinnamon crumbs and serve dusted with icing sugar.