For starters, peel the potatoes, wash them and boil them in a bowl of water with a little salt.
Separately wash the plums, then remove the seeds, place them in a bowl over which we add 2 tablespoons of sugar and mix to stick the plum sugar.
Then in a pan put the melted butter and then add the breadcrumbs. Leave it on the fire until the breadcrumbs turn red, stirring constantly. Then remove to a plate and mix with another 4 tablespoons of sugar.
After the potatoes are cooked, drain the water, crush them well while they are warm and leave them to cool.
After the potatoes have cooled, add: eggs, semolina and flour; stirring until a sticky dough forms.
Take pieces of dough and give it the shape of a larger parjoala and in the center will place the whole plum (or 1/2 plum, of your choice) then join the ends so as to form a ball (they have came out 18 balls).
Do this until the composition is finished and place on a flat plate.
Separatse will boil water in which I added a little salt and oil, and when the water starts to boil, add 3-4 balls.
When they rise like dumplings, they will be taken out and rolled through the pemet while they are warm.
It can be served both hot and cold.