"I grew up in a german household and know this as Zwetchken Kenadel. We serve it with a breadcrumb sauce. Brown bread crumbs in butter. Add a dash of paprika, milk, a spoonful of sour cream and salt to taste. Heat until thickened and pour over the kenadel. I only use 1/2 a plum inside each carefully sealing them so the delicious juice doesn't seep out. We had a plum tree in the back yard and made prune jelly with the plums we couldn't readily use up and then use this in the kenadel the rest of the year.
I have to say I was shocked when I saw this recipe, I had never come across anyone outside mmy family who had ever made such a dish. Try it. It's really good.