Apricot and Plum Dumplings

Combine mashed potatoes, flour, butter, egg, and salt in a large bowl, mixing until a soft dough forms.

Dust a work surface with flour and turn the dough out, kneading gently 2-3 times until smooth and no longer sticky.

Roll the dough into a rope about 1 inch thick, then cut into 15 equal pieces.

Flatten each piece into a thin oval disc, about 3 inches long, using your palms or a small rolling pin.

Place one apricot or plum and one sugar cube in the center of each dough disc.

Fold the dough over the fruit and press the edges firmly to seal, shaping each dumpling into a smooth oval.

Bring a large pot of salted water to a boil over high heat.

Add the dumplings in batches to the boiling water, stirring gently to prevent sticking, and cook for 3-5 minutes until they float to the surface.

Once they float, continue cooking for 2 minutes more, then remove with a slotted spoon and place on a warm plate.

Melt butter in a skillet over medium heat and add bread crumbs, toasting until golden brown and fragrant.

Toss the cooked dumplings gently with the toasted bread crumb mixture until evenly coated.

Serve the dumplings warm, either as a main course or dessert, while the bread crumb topping is still hot.