Cook potatoes in steam, peel and press through potato press, let cool.
Mix the potatoes with semolina, eggs, curd, salt and flour and knead into a dough. Mix powidl with rum and cinnamon.
Roll out the dough a little thicker, cut out circles, put a spoonful of filling in the center of each circle, fold the dough together and seal well.
Melt butter in a pan, add crumbs and nuts and toast until golden, add sugar and mix well.
Heat salted water in a large pot, place dumplings in and cook just below boiling point for 8 minutes.
Lift out of the water with a sieve ladle and roll in the breadcrumbs. Serve immediately.