Knedle

Use 500 g cooked peeled starchy potatoes, cooled and riced; 150-200 g all-purpose flour; 1 egg and the listed remaining ingredients. Mix potatoes, egg, butter, salt and 150 g flour gently, adding only enough extra flour to form a soft dough. Use smooth, cooled, well-drained potato mash. Fold gently and stop adding flour when the dough holds together; heavy kneading or excess flour makes a dense shell.

Put a little sugar inside each plum. Divide dough into 12, flatten and wrap around plums, sealing fully. Stone the plums without separating the halves completely. Divide sugar evenly, close each plum and wrap with an even dough layer. Pinch every opening shut and smooth cracks.

Simmer gently 10-14 minutes until dough is cooked through; allow several minutes after floating. Drain. Use a wide pot and lower the dumplings individually. Keep a quiet simmer so fruit-filled shells do not split. Test one shell for a tender center and lift immediately when cooked.

Topping: 40 g butter; 40 g breadcrumbs; 1/2 tsp cinnamon. Brown breadcrumbs in topping butter; add cinnamon and roll dumplings in the crumbs. Stir the crumbs over moderate heat until golden, then remove from heat before adding cinnamon. Roll dumplings gently so the fruit stays enclosed. Cool the hot plum filling slightly before eating.