For the plum dumplings, divide the potato dough into 8-10 portions. Flour your hands. Form balls and flatten. Wrap the pitted plums in it and shape into nice dumplings.
Salt the water and simmer the dumplings for about 30 minutes. For the sugar crumbs, liquefy the magarine in a pan, then sprinkle in the crumbs and toast them a bit.
Then add sugar and stir again and again. Toss the finished plum dumplings in the crumbs.
Preparation Tip:
A trick to make the plum dumplings even sweeter: Place a sugar cube or a small ball of marzipan in the center of each plum instead of the stone.
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