I believe there are dishes that should be prepared the way our grandmothers and their grandmothers did. I consider plum dumplings such a dish. As a child I never ate the plum, only the rest with loads of sugar. In no way I wanted to eat it with breadcrumbs, so I always asked for grated nuts or coconut, however meanwhile I am sure it is the best way to eat with the breadcrumbs! Of course it is decorative if you use white coconut flakes and black poppy seeds to coat the dumplings, but believe me, nothing can beat the original, I have tried them all! So let us stick to the tradition in this post and use the breadcrumbs. Unfortunately the plums I used are absolutely not the right ones for dumplings, but I just could not resist the thought of the juicy cinnamon and the plump potato dough sprinkled with loads of cinnamon sugar. So if you plan to prepare this dish look for the small purple plums!
1 kg potato
200-300 g flour (depends how much the potato needs)
pinch of salt
1 tablespoon semolina
2 tablespoons oil
small purple plums
Cook potatoes until soft. Drain and peel. Mash potatoes and add sifted flour, salt, semolina, egg, oil. Knead gently till all is blended. On a floured surface, roll dough out, not ticker than a finger.Cut dough into squares and put a with sugar and cinnamon filled plum into center of each square.Fold corners to the middle and roll the dumpling in your hands till round.Cook a few dumplings at a time in salted water for about 10 minutes until they swim on top.Place in a pan in which bread crumbs have been toasted in butter or oil.
Serve warm with cinnamon powder sugar.