preparation
Boil the potatoes in their skins with a little salt, then let them cool and peel them.
In a pan, over low heat, add the butter and let it melt. Add the breadcrumbs and brown them a little. Turn off the heat, add the sugar and cinnamon, mix and set aside.
Cut the plums on one side only to remove the pits and keep the plums whole.
Mash the boiled potatoes, add the eggs, salt and mix with a spatula. Add the flour, semolina and mix again.
Boil water with a little salt. Wet your hands in water and take a spoonful of dough, spread the dough in your palm and place a plum in the middle. Cover and seal the plum with batter. Do the same with each dumpling.
When the water starts to boil, put 3-4 dumplings to boil (also with wet hands). If they stick to the bottom of the pot, gently loosen them.
Gomboti with hard plums : when they rise to the surface, remove them immediately.
Gomboti with soft plums : let it boil for another 5 minutes, after it rises to the surface.
Pass the dumplings through the golden breadcrumbs.
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