Start by cleaning the plums, halve them and discard the pits (obviously); sprinkle 2-3 tbsp powdered sugar on them.
Wash potatoes and boil them with peel on.
Meanwhile, in a non-stick frying pan melt butter then add the breadcrumbs and brown it on low heat. When it becomes golden-brown remove from heat and mix in the 1.4 oz of granulated sugar; mix thoroughly and let completely cool off.
When potatoes are done, remove peel and finely shred them into a plastic bowl. When they are completely cool, mix in the eggs, salt, flour and wheat semolina. The dough will be very sticky but homogeneous.
In case your dough is too wet you could add a a tbsp of flour and a tbsp of wheat semolina but no more. However, if you follow the recipe to the letter you don't need to.
Add water to a decent size soup pot and heat on high; when water start to boil add a tablespoon of oil to it.
With your hands slightly wet, divide the dough into 12 equal pieces. With your hands, flatten each piece so that it's about ¼ of an inch in thickness. In the center of each piece, place half a plum, then seal it and shape it into a ball.
Place the dumplings into the pot, 3-4 at a time, and cook them until they rise to the surface. Using a strainer, take them out and place them directly into the pan with the breadcrumbs mixture. Roll them around to make sure they are perfectly coated all around.
Serve when completely cooled!
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.