Stir the Powidl together with rum and cinnamon to taste.

Roll out the potato dough ca. 3 mm thick on a floured board. Cut out discs using a round cookie cutter (8 cm in diameter). Place 1 tbsp of Powidl mixture at the centre of each disc. For each pocket, brush thinned egg onto the surrounding dough and fold two sides over the filling to produce semi-circular pockets, pressing the edges together a bit.

Place the pockets in boiling salt water. After about 1 minute, use a wooden spoon to carefully separate the pockets from the bottom of the pot. As soon as the pockets have risen to the water’s surface, continue boiling for 1 minute and then remove them with a colander ladle. Refresh the pockets briefly in cold water and then roll them in the light-hued butter-roasted breadcrumbs. Sprinkle with icing sugar and serve immediately.