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500 g of potatoes :)
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Cook potatoes in their skins for 20 to 30 minutes until soft.
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Drain and let cool.
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Peel and mash.
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Mix mashed potatoes with flour, a pinch of salt, 1 egg and about 1 Tbsp butter (15 g).
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Mix until well combined and the dough is kneadable.
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(Add more or less flour as needed).
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Knead dough briefly on a floured cutting board until smooth.
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Roll out the dough into rectangular sheet about 1 cm (1/2 in) thick.
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Dust with flour if it's sticking to the surface or rolling pin.
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Cut into 8-10 pieces (as many pieces as plums you have.)
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Prepare the plums: Cut each in half and remove seeds.
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Add a small amount of sugar (about 1/2 tsp) into one side of each plum, the close back up with the other half.
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Wrap up each plum with one piece of the dough so it's completely closed up into a ball.
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Repeat until all dumplings are finished.
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Cook the dumplings in lightly salted water, on a low boil.
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They will sink to the bottom at first.
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(Be careful not to boil on high or it could damage the dumplings.
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Also do not over crowd the pot... Cook in batches if necessary).
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When the balls float to the top (5-8 minutes), they are done!
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Remove from pot and let drain.
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Make the cinnamon breadcrumb topping: Melt about 3 Tbsp butter in a frying pan.
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Add 1/2 to 1 cup of breadcrumbs, up to 2 Tbsp sugar and a couple dashes of cinnamon.
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Fry on medium low until slightly crispy and butter has been absorbed.
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Adjust taste with more sugar and cinnamon if needed.
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Top with the breadcrumbs, and optionally sprinkle on some powdered sugar and/or poppy seeds.
