When the water starts to boil, turn down the heat and bring the dumplings to a boil.
At first they go to the bottom and then rise to the surface, if they stick to the bottom of the pan, shake it lightly or peel it carefully with a spatula.
Let it simmer for 10-15 minutes, depending on how cooked you want the plums to be. You can leave them for 5 minutes, but the plums will be a little raw.
I boiled the dumplings in 2 rounds, 9 at a time, in a pan with a volume of 5 liters.