Plum dumplings (Knedle)
3 tablespoons vegetable oil
1 to 3 tablespoon flour
For the dumplings: Wash the plums and pit them by cutting a small slit along one side of the fruit. The pit should pop out easily if the plums are ripe. Set aside.
Place the potatoes in a large pot of lightly salted water and bring to a boil over medium-high heat, cooking for about 30 minutes, until they are easily pierced with a fork. Drain and process through a potato ricer and transfer to a large bowl, and mash. Add the egg, a pinch or two of salt to taste and the vegetable oil, mixing well. Gradually add just enough flour, so that the potato dough becomes firm enough to hold its shape when formed around each plum. Enclose each plum in a thin, even 1/8-inch layer of dough by rolling the fruit individually in your hands.
When ready to cook, bring 2 quarts of water barely to a boil (not a rolling boil) over medium-high heat. Cook the dumplings, working in batches, for 8 to 10 minutes, or until they float to the surface. Using a slotted spoon, drain slightly and transfer to a heated oil with breadcrumbs. Roll the dumplings in the topping to coat. Sprinkle with sugar. Serve warm.
For the topping: In a medium saucepan over low heat, while dumplings are cooking ,heat the oil. Gradually add 1 cup of the bread crumbs.