1. 1

   Step 1

   Boil the potatoes in their skins, peel them, and press through a potato ricer while still hot. Let the mixture cool completely.

2. 2

   Step 2

   Knead the potato mixture with 20 g of butter, flour, semolina, salt, and egg yolk into a smooth dough.

3. 3

   Step 3

   Roll out the dough on a floured surface to a thickness of about 5 mm and cut out palm-sized circles.

4. 4

   Step 4

   Stir the plum jam in a bowl with the rum and cinnamon until smooth.

5. 5

   Step 5

   Place a teaspoon of filling in the center of each dough circle.

6. 6

   Step 6

   Brush the edges of the dough with egg white, fold over, and press the edges firmly with a fork.

7. 7

   Step 7

   Cook the turnovers in gently simmering salted water until they float to the surface.

8. 8

   Step 8

   Meanwhile, toast the breadcrumbs in a pan with a little butter until golden brown.

9. 9

   Step 9

   Remove the finished turnovers with a slotted spoon, let them drain briefly, and toss them in the breadcrumbs.

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