DIRECTIONS

1. Boil peeled and cut potatoes until tender. Drain and mash.
2. Measure out 3½ cups (825 ml) of mashed potatoes. Cool briefly and transfer to a food processor.
3. Whirl potatoes until smooth. Add egg, butter and half the flour.
4. Whirl until blended. Continue adding another cup of flour just until dough starts to pull away from the sides of the bowl.
5. Turn out onto a floured surface. Knead in more flour until it forms a soft dough smooth enough for rolling.
6. Remove pits from plums and tuck a sugar cube into the hollowed out core.
7. Roll dough out on a lightly floured surface with a floured rolling pin.
8. Cut into rounds large enough to wrap a plum.
9. Dust with cinnamon.
10. Place a plum in the centre of the round of dough and roll up tightly.
11. To seal, use a little water to close any cracks.
12. This stage can be done ahead and refrigerated until ready to cook.
13. Bring a large pot of salted water to a rolling boil.
14. Gently place several plums into the boiling water.
15. Return water to a simmer but do not let it boil.
16. As the dumplings rise to the surface, continue cooking for 5 or 10 more minutes to make sure the dough is cooked through.
17. Meanwhile, melt butter in a large frying pan, then stir in the bread crumbs, sugar, cinnamon and poppy seeds.
18. Transfer to a large shallow platter.
19. Remove each plum from the boiling water using a slotted spoon.
20. Place into bread crumb mixture and gently roll to coat.
21. Serve hot with a dollop of sour cream or crème fraîche.