Place the 1 kg potatoes in a pot, cover with water, and boil them in their skins until tender, about 25 minutes.

Drain the cooked potatoes and let them cool completely until easy to handle.

Peel the cooled potatoes and finely grate them into a mixing bowl.

Add the 1 egg and 300 g semolina to the grated potatoes.

Add a pinch of salt and knead the mixture into a smooth, workable dough.

Wash the plums and remove their pits with a kitchen knife.

Divide the dough into 12 equal pieces and flatten each piece in your hand.

Place 1 pitted plum in the center of each dough piece and seal the dough tightly around it to form a dumpling.

Bring 4 l water with salt to a rolling boil in a pot.

Carefully lower the dumplings into the boiling water and stir gently so they do not stick.

Cook the dumplings until they float, then continue boiling them for about 6 minutes.

Lift out the cooked dumplings with a slotted spoon, drain briefly, and serve warm.