This is a traditional Austrian dish (and no, this is not a dessert, it's a main dish). Lehmann tradition is that as you eat your knöedl, you take the pits and sneak them on to poppa's plate. At the end of the meal you comment on what a piggy poppa must be to eat soooo many knöedl. ;-)

• 1 cup milk
• 1 cup flour
• 1 tbsp unsalted butter
• pinch of salt
• 1 egg
• 14 plums
• 1/2 cup butter
• 1 cup sugar
• 1 cup breadcrumbs
• 1 tbsp cinnamon
• icing sugar

• Pour milk into a medium sauce pan, add butter and salt, and bring to a boil.
• Add flour with a whisk stirring constantly until dought forms a ball and does no longer stick to pan.
• Put dough on a floured board and let cool.
• Knead in one egg until dough is smooth (may need to add a bit more flour if too sticky).
• Divide dough into 14 pieces.
• Roll out each piece and cover each plum with dough to form dumplings.
• Fill a large pot 3/4 full with water and bring to a rolling boil.
• Add dumplings and turn back heat to medium and let simmer for about 10 minutes.
  
• Stir gently once to make sure dumplings don't stick to bottom.
• Dumplings will slowly rise to the top of the pot.
• In the meantime melt butter in a frying pan.
• Add sugar, breadcrumbs and cinnamon.
• Mix together and keep frying pan on low heat.
• Roll dumplings in mixture.
• Sprinkle icing sugar on top to serve.

Recipe can also be done with peaches or nectarines but you won't get as many dumplings since the fruit is bigger. Also, if using frozen plums, don't overcook as they will get very sour.