1. Boil potatoes in salted water until tender, drain, cool, rice or mash, add butter, egg, and salt, work in just enough flour to make a dough that isn’t sticky
2. Heat a large pot of salted water to a slow boil for cooking the dumplings
3. Divide dough into 8 pieces, pat each piece into a circle about 3 – 4 inches in diameter
4. Slice plums in half and carefully remove pit, fill the hole left by the pit with 1/2 teaspoon of sugar
5. Wrap plums halves in dough, working the dough until it encompasses the plum and you’ve sealed the edges completely
6. Put the dumplings in the simmering water, cook for about 5 minutes, when they float to the top, they’re done (I cooked mine in two batches)

Finish in any number of ways:

1. Serve with sour cream and sugar
2. Brown in butter and roll in sugar
3. Brown breadcrumbs in butter, sprinkle on dumplings, top with heavy cream sweetened with sugar
4. Roll dumplings in breadcrumbs, brown in butter sprinkle with sugar
5. Add a sprinkle of cinnamon to any one of the above