For the yeast dumplings with plum filling, dissolve yeast and sugar in the warm milk, add half-fat margarine and let it melt.
Beat the egg with the milk mixture.
Mix the two flours with the rolled oats and a pinch of salt. Add the milk mixture and work into a smooth dough.
Let it rise in a bowl covered with a cloth in a warm place for about 60 minutes.
For the filling, carefully pit the plums.
Knead the yeast dough again, cut into 6 equal parts.
Flatten into a disc, cover each with a plum, close and form into dumplings.
Cover and let rise for another 15 minutes, then cook in steamer for about 15 minutes.
Mix poppy seeds with sugar and sprinkle over the finished plum germ dumplings.
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