Peel the potatoes, cut into equal pieces and boil.

When the potatoes are soft, drain the cooking water and press the potatoes into a bowl through a potato ricer while they are still hot.

Press the potato mixture into the bowl and divide into four equal parts. Lift out one of these pieces and set aside. Fill the “free” quarter with potato flour and put the lifted quarter back into the bowl.

You don't have to weigh the potato flour. The ratio of potatoes to potato flour is important. That's why it works well to fill up ¼ of the potato mixture with potato flour.

Add the oil and salt and mix well with a spoon, then knead the dough until it is soft and smooth.

Wash, cut open and stone the plums.

Divide the potato dough into 10 equal portions. Put one plum in each portion of the dough, sprinkle with a little sugar and cinnamon and close the dumpling tightly.

Bring water to a boil in a large saucepan. Put the dumplings in the boiling water and leave to soak.

When the dumplings float to the top, let them sit for another 3-7 minutes, depending on the size of the dumplings. Then drain and serve.

As a topping, you can melt some vegan butter in the pan and fry breadcrumbs in it.