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1
Melt 3 tablespoons of butter in a skillet over medium-low heat, cook and stir the bread crumbs until golden brown and fragrant, about 2 minutes.
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2
Set the crumbs aside.
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3
Place potatoes in a pot of water over medium heat, and boil until tender, 20 to 30 minutes.
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4
Drain the potatoes, and allow to cool for several minutes to dry out; then squeeze the potatoes through a potato ricer into a bowl.
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5
Place 1 tablespoon of butter into the potatoes, and allow to melt, then mix in the flour until thoroughly combined.
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6
Mix in egg and salt.
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7
Turn the mixture out onto a generously floured work surface, and knead until the dough is soft and no longer sticky, about 10 minutes.
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8
Divide the dough into quarters, and subdivide each quarter into fourths to make 16 portions.
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9
Roll each portion into a ball, and roll the ball out on a floured work surface until it forms a circle about 3 1/2 inches in diameter.
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10
Place a pitted plum into the center of the dough circle, and spoon a teaspoon of sugar into the plum.
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11
Roll and pinch the dough around the plum to seal.
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12
Repeat with the remaining dough to make 16 dumplings.
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13
Bring a pot of lightly salted water to a boil over medium heat, and drop the dumplings into the boiling water.
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14
Stir gently to loosen any dumplings that stick to the bottom.
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15
Allow the dumplings to rise to the top, then boil for 5 more minutes.
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16
Gently remove dumplings with a slotted spoon, and roll in the toasted bread crumbs to serve.
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17
Any remaining dough can be rolled into plain dumplings, boiled, and rolled in crumbs.
