Plum dumplings with toasted breadcrumbs

Ingredients

For the breadcrumbs

• 150 g breadcrumbs
• 3 tablespoons oil
• 2 tablespoons sugar

For the dough

• 500 g potatoes
• 1/2 tablespoon oil
• 90 g flour
• 30 g semolina
• 1 egg
• 10 g flour for dusting

For the filling

• 500 g plums (10 large plums)
• 1/2 teaspoon cinnamon

For boiling

• 1500 ml water for the potatoes
• 2500 ml water for the dumplings
• 1/2 teaspoon salt

For serving

• 2 tablespoons sugar
• 3 packets vanilla sugar
• 1 tablespoon vanilla-flavored powdered sugar
• 1/2 teaspoon cinnamon

Preparation

1. Mix the breadcrumbs with 3 tablespoons oil and toast for 4 minutes, stirring. Turn off the heat and stir in 2 tablespoons sugar. 2. Boil the potatoes in their skins in 1500 ml water for 30 minutes, until a fork slides easily into them. Drain, peel while hot and mash with 1/2 tablespoon oil. 3. Leave the mashed potatoes to cool for about 30 minutes. 4. Wash the plums, cut a slit down one side and remove the pits. Put a little cinnamon in each one. 5. Mix the cooled mash with 90 g flour, the semolina and the egg. Divide the dough into 10 pieces. Keep 10 g flour for dusting, then wrap each plum in dough and shape it into a ball. 6. Put 2500 ml water and 1/2 teaspoon salt in a large pot and bring to a boil, about 12 minutes. 7. Add the dumplings to the water and loosen them from the bottom of the pot with a spoon. Simmer, covered, for 15 minutes, until the dough is cooked through. 8. Take the pot off the heat and leave the dumplings covered in the water for another 15 minutes. Remove them and roll them in the toasted breadcrumbs, then sprinkle with 2 tablespoons sugar, the 3 packets of vanilla sugar, the vanilla-flavored powdered sugar and the remaining cinnamon.