Potato Knedle with Plums and Cinnamon-Honey Butter

During plum season, everybody freaks out about these. These dumplings, made from a potato dough wrapped around a whole ripe fruit, are one of the biggest treasures of autumn in Poland. I stuff them with cinnamon-honey butter as well. When you break through the dumpling skin, topped with crispy caramelized bread crumbs, the cinnamon-honey butter bursts through, together with the plum juices.