For 4 people or 8 dumplings

For the dough
1 kg potatoes (floury cooking)
300 g flour
4 egg yolks
1 tbsp brown butter
1 pinch of salt
1 pinch of pepper
nutmeg to taste

To finish
8 plums
250 g breadcrumbs
100 g sugar
30 g cinnamon
2 tbsp brown butter

Boil the potatoes in plenty of salted water. Then peel the jacket potatoes while they are still warm and press them through a potato ricer. Allow to cool briefly, then add the flour, eggs, brown butter and season with salt, pepper and nutmeg and work into a smooth dough.
Wash the plums, stone them and put in a cube of sugar. Form the dough into thick rolls and divide into 8 even pieces. Wrap the dough around the plums and twist into dumplings.
Bring water to the boil (add 2 teaspoons of sugar, 1 piece of lemon zest, 1 clove and 1 small cinnamon stick if necessary) and let the dumplings simmer in it. As soon as they float to the top, they are ready.
In the meantime, lightly toast the breadcrumbs, sugar and cinnamon in a pan. Arrange the dumplings on the plates, sprinkle the breadcrumbs/sugar/cinnamon mixture over them and finish with brown butter.

TIP: simply freeze ready-rolled dumplings (not cooked). As soon as they are needed, let them steep in boiling water while still frozen.