Remove the seeds from the plums and cut them into small cubes. Stir the jam until smooth and mix with the diced plums.
Remove the peel from the potatoes, cut them into quarters and soften them in lightly salted water. When soft, pour off the water and place repeatedly on the stove until the potatoes are well steamed. Press the potatoes through a press. Season with a pinch of salt. Mix the egg yolks as well as the flour into the mixture with a wooden spoon. The dough should be dry enough to be rolled out with a rolling pin to a thickness of about 1 cm. Always flour the dough well when rolling it out. Using a round cookie cutter, cut out dough circles.
Form the plums in the center of the potato mixture. Punch the dough down over the plums, press together and roll into a dumpling. Boil water with a little bit of salt. Turn off power source and let dumplings and steep in it for 20-half hour.
Melt butter in a frying pan, stir in the breadcrumbs and season with sugar and cinnamon.
Remove the dumplings from the water, drain and turn them in the crumb mixture to the other side.
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