Plum Dumplings

In a large bowl, combine the warm 2 lbs boiled, riced or mashed russet potatoes with the 1 1/2 cup all-purpose flour, 1 lightly beaten large egg, and 1/2 tsp salt. Mix until a soft, slightly sticky dough forms. Do not overwork. Add a little more flour if needed so the dough can be handled.

Mix together the 1/4 cup granulated sugar (for filling) and half the 1 tsp ground cinnamon in a small bowl. Place a pinch of cinnamon sugar into each halved, pitted small Italian prune plums (or damson plums) half and press the halves back together to reform the plum.

On a lightly floured surface, divide the dough into equal portions — one per plum. Flatten each portion into a disc about 1/4 inch thick. Place a stuffed plum in the center and wrap the dough around it completely, sealing the edges tightly. Roll gently between your palms to form a smooth ball.

Bring a large pot of salted water to a boil. Working in batches, gently lower the dumplings in and cook for 10 to 12 minutes, turning occasionally, until they float and the dough is cooked through. Remove with a slotted spoon and drain.

In a large skillet, melt the 6 tbsp unsalted butter over medium heat. Add the 2/3 cup plain dry breadcrumbs and the remaining ground cinnamon and 2 tbsp granulated sugar (for topping). Toast, stirring, for 3 to 4 minutes until golden and fragrant.

Add the drained dumplings to the skillet and gently roll them in the buttery breadcrumbs until coated. Dust with 2 tbsp powdered sugar and serve immediately.