Cook the potatoes, peel, and crush with a potato press. Let cool.
Mix the cooked potatoes with flour, butter, egg yolk and some salt until well-blended. Divide the dough into 15 portions with floured hands, shaping dumplings and filling them with pitted plums. Bring a large pot of salted water to a boil and let the plum dumplings simmer for about 10 minutes.
Roast the bread crumbs with the melted butter, mixing in some sugar and cinnamon. Then roll the dumplings in this mixture.
According to taste, you can blend SKYR Natural and cinnamon for the dip.