Sweet Plum Dumplings Rolled in Toasted Breadcrumbs

Boil the potatoes in their skins until very tender, about 20-25 minutes. Drain, peel while hot, and mash thoroughly with a potato ricer or masher until completely smooth. Let cool slightly.

In a large bowl, combine the mashed potatoes, flour, egg, and salt. Knead gently until a smooth, non-sticky dough forms. Do not overmix. If the dough is too sticky, add a little more flour.

Wash the plums and carefully remove the pits. You can either halve them or make a small incision to remove the pit while keeping the plum mostly intact. If desired, place a small sugar cube or a pinch of sugar in the cavity of each plum.

Divide the potato dough into 12 equal pieces. Flatten each piece in your hand, place a plum in the center, and carefully wrap the dough around it, sealing completely to form a smooth dumpling. Repeat for all plums.

Bring a large pot of salted water to a gentle boil. Carefully drop the plum dumplings into the simmering water. Cook for 8-10 minutes, or until they float to the surface and are cooked through. Do not let the water boil too vigorously.

While the dumplings are cooking, melt the butter in a large frying pan over medium heat. Add the breadcrumbs and toast, stirring constantly, until golden brown and fragrant, about 5-7 minutes.

Stir in the granulated sugar and ground cinnamon into the toasted breadcrumbs. Continue to toast for another minute until the sugar is slightly caramelized and the mixture is well combined.

Carefully remove the cooked dumplings from the water using a slotted spoon and drain well. Immediately roll each hot dumpling in the toasted breadcrumb mixture until thoroughly coated. Serve warm.