salt. Stir together and then turn the dough out onto a floured board.
Place a cup or two of flour in another bowl; you’ll be using that as
you work the dough and it’s best not to contaminate the whole bag
as you grab. Sprinkle the dough with flour from the bowl and
knead the dough, working in as much of the flour as you need and
flipping the dough occasionally, until the dough is no longer sticky
(10 minutes or so). When you have a smooth dough, shape it into
a large loaf.
Cut off a chunk of dough (½ cup or so) and, with your hands
and some more flour, flatten it into a disk. Pull and stretch the
dough until it is wide enough to hold a plum wedge and a sugar
cube. Pack those in there and wrap the dough around it, being
careful not to tear the dough. When the plum and sugar cube are
completely wrapped in dough, twist it to cinch it together, and set
it aside. There’s your first dumpling! Repeat until you use up all
the dough.
Bring a large pot of water to a boil. Drop the dumplings in
carefully (as many as you can get to fit in one layer) and allow
them to cook. They’ll float when they’re done (depending on the
size of the dumplings, 5 to 10 minutes).
In a large skillet, melt the butter, then add the brown sugar.
Allow the brown sugar to melt into the butter a bit, add the
cinnamon (if you’re using it), and then add the bread crumbs. Stir
and cook until the bread crumbs are toasted and the sugar is well
incorporated, about 3 minutes.
Lift the cooked dumplings one by one into the pan with the