Wash the potatoes and cook them in the skin with water for 25-30 minutes. Drain, let the potatoes evaporate a little, peel and press through the potato press while still hot. Let the mass cool down. Work the flour, semolina, butter, egg yolk, sugar and 1/2 teaspoon salt into the potato mixture and let the dough rest for 15 minutes.
In the meantime, wash the plums, cut them lengthways and separate them, but do not separate them. Core and place 1 sugar lump in each opening instead of the core.
Bring plenty of water with 1 teaspoon salt to a boil in a large saucepan.
On a floured work surface, shape the potato dough into a roll about 5 cm thick. Cut 10 - 12 slices and flatten them a little. Place 1 plum on each slice, fold the corners over and shape into small dumplings. Let it steep in the boiling water for 10-20 minutes.
Heat the butter in a large pan and fry the breadcrumbs in it over medium heat until golden brown. Lift the finished dumplings out of the cooking water with a slotted spoon and allow to drain well. Roll in the crumbly butter, place on a plate, dust with icing sugar and serve hot.
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