Step 1

Pre-heat oven to 400 degrees and roast the potatoes until knife tender, about 45 minutes.

Step 2

Cool the potatoes completely. Once cooled, force potatoes through a potato press.

Step 3

Add butter, flour, egg, sour cream and salt and cinnamon. Knead well until a smooth dough emerges, being careful not to overwork the potato dough.

Step 4

Form the dough into 5-6 even pieces, depending on how many plums you are using. Flatten each dough ball and wrap it around a pitted plum.

Step 5

Drop dumplings in a pot of boiling water and wait for them to float. Once they float, cook for another 5 minutes.

Step 6

While the dumplings are cooking, melt the butter and toast the breadcrumbs in a pan with 1 tablespoon of butter. When the crumbs turn an even golden brown throughout, turn off the heat and add the sugar and cinnamon. Stir to combine.

Step 7

Remove the dumplings from the water, coat with the remaining melted butter and roll in toasted breadcrumbs.