Plum Dumplings

Peel the potatoes, cut into large chunks and boil in 2500 ml of water until tender, 18–20 minutes. Drain and let the potatoes cool for 15 minutes.

Mash the potatoes into a smooth purée. Add the egg and 150 g of flour, and knead into a soft dough; use the remaining flour for dusting if the dough sticks. Don't overwork it, or the dumplings will turn out tough.

Wash the plums, make a lengthwise slit and remove the pits without splitting the halves all the way through. Place about 1/2 tsp of sugar into the cavity of each plum.

Roll the dough into a rope about 4 cm thick and divide into 12 pieces. Flatten each piece in your palm, place a plum in the center, pinch the edges tightly and shape into a smooth ball.

In a wide pot, bring the remaining 2500 ml of water to a boil and add salt. Drop the dumplings in batches, stirring gently so they don't stick to the bottom.

Once the dumplings float to the surface, reduce the heat and simmer for another 4–5 minutes. Remove with a slotted spoon and let drain.

In a dry skillet, toast the breadcrumbs, add the butter and stir until you get a golden buttery crumb. Spoon it over the dumplings, sprinkle with the remaining sugar and cinnamon, and serve hot.