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1
Cook potato in skin until soft (like for potato salad). When ready peal the skin and mash potato on flat surface. Be careful it is very hot.
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2
Add butter (crush it a bit to speed melting), flour, semolina, nutmeg and salt. Make it into a dough, and when cools it a bit add two eggs. You will think now that you make a big mistake because it will turn very wet, but you have to be firm and continue to make dough. It is OK to add more flour.
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3
The right amount of flour will be clear to you after you make this several times, this is amount I usually put. It also depends on quality of potato; some are softer than others. When the dough is firm, but soft enough, make the dumplings.
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4
Cut a piece of dough and roll around cleaned and washed plum. The dough shouldn't be more than 1 cm thick. If you make it without plum stone, break the plum into half, remove the stone and put a sugar cube instead. After that, do as previously mention.
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5
At this point you can freeze the whole amount of dumplings, but do it on flat surface making sure they don't touch. After they freeze, you can put them in a bag.
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6
If you want to cook them right away, use large pot, fill with water up to 2/3 and add some oil. When water boils, put the dumplings into the water and cook until they start to float on the surface. You may use a toothpick to check if they are soft.
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7
In the meantime melt butter in a frying pan and fry some breadcrumbs. When removing dumplings from the pot put them into hot butter with breadcrumbs and fry them just a bit to reduce surplus of water.
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8
You may serve them as a desert, but also as a lunch, of course amount of dumplings will differ in both cases.
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9
When you open the dumplings, you may put some sugar over it and also some grounded cinnamon. Some people add sour cream over dumplings, but I don't like it that way.
