Topfenknoedel with Stewed Red Plums

Bring a large pot of salted water to a simmer. Stir together cheese, eggs and yolks, and sugar in a medium bowl. Stir in flour and 5 tablespoons breadcrumbs. Using 2 wet soup spoons, shape a spoonful of the mixture into a 2-inch-long oval, and drop it into simmering water. Cook until it rises to the surface, about 2 minutes, then continue to cook for 3 1/2 minutes more. Repeat. You can cook 4 to 5 dumplings at a time, removing them with a slotted spoon when finished.

Divide dumplings among individual serving bowls. Sprinkle each dumpling with about 1 teaspoon breadcrumbs. Divide plums and syrup among bowls. Serve immediately.