• Boil the potatoes until fork tender, about 20-30 minutes. When cool enough to handle, peel them and process through a ricer.
• While the potatoes cool, wash the plums and cut each plum lengthwise, but not all the way through, just enough to be able to pit them. Remove the pits and place a sugar cube in the middle.
• Add flour, salt, and coconut oil to the mashed potatoes. Knead well, adding a bit of water or flour if necessary. The dough should be very soft, but not sticky.
• Form the dough into small, walnut-sized pieces. Flatten each dough ball and wrap it around a pitted plum.
• When ready, boil a large pot of water. Drop the dumplings in, wait for them to float. Once they float, cook for another 5 minutes. Meanwhile, prepare the coating.

For the Breadcrumb Coating

• Add the coconut oil to a pan and melt. Add breadcrumbs and toast for a few minutes, stirring constantly. Remove from heat.

For the Cinnamon Coating

• Simply mix brown sugar and cinnamon together in a large bowl or plate - it’s easiest if you use the serving plate.

Coat the Dumplings

• Remove the dumplings with a slotted spoon from water and transfer them to the pan with the breadcrumbs or plate with cinnamon sugar. Roll the dumplings in the crumbs or cinnamon sugar until coated.