Plum Dumplings with Breadcrumbs

1. Half a kilogram of plums – that’s around 15 fruits and good for around four servings. Wash the plums, cut in half and core. Instead of the core, press a lump of sugar into each fruit, fold it up and set it aside for the time being.
2. It is best to use half-finished potato doughs such as those made by Maggi, Knorr, Pfanni or other manufacturers. You will hardly notice any difference to homemade dough. Depending on the manufacturer’s instructions, sometimes all you need in addition to water is a little butter or an egg.
3. Form flat dough slices with wet hands, cover the plums, toss them lightly in flour and form halfway round dumplings. Carefully slide the dumplings into a larger pot of boiling salted water. Depending on the manufacturer, the dumplings are ready in about 10 to 15 minutes as soon as they float up.

Crumbly mass and completion ————————————-

1. At the same time let the butter get hot in a larger pan and stir in the breadcrumbs. As soon as the crumbs are roasted (whole grain crumbs become a little darker), add the sugar and stir well. Carefully lift the dumplings out of the pot and roll them in the crumbs while still wet, sprinkle with icing sugar and serve.