Peel potatoes and divide in half. Boil and purée the first half, finely grate the second half and squeeze out the juice. Mix the two portions of potatoes, add corn starch, salt and pepper to taste.
Remove bones and skin from chicken, grind in a meat grinder, then mix with spices, mixed smoked plum and marjoram.
Form medium-sized balls from the potato mix, divide the meat into equal sized small portions. Insert meat portions into the potato balls and form into dumplings. Cook in salted boiling water for 20 minutes.
Sauté chopped onion and bacon in a frying pan with oil, add salt and pepper, pour in wine, reduce. After removing the dumplings from water, serve with the onion and bacon mix, sprinkled with chopped parsley.