Sift the flour, icing sugar, and baking powder into a bowl. Add the sour cream, vanilla sugar, rum, egg and the salt and quickly stir everything into a smooth dough.
Cut small dumplings from the dough with a coffee spoon and bake for about 4-5 minutes while floating in the hot fat. Drain well on paper towels.
Sprinkle the cream dumplings with cocoa and / or icing sugar. Serve with compote or raspberry juice.