Potato Plum Dumplings

Prepare the Potatoes: Scrub the potatoes and place them in a large pot. Cover with cold water, bring to a boil, and cook until fork-tender, about 40 minutes. Drain the potatoes and let them cool slightly. Once cool enough to handle, peel and pass them through a potato ricer into a large bowl. Allow to cool completely. (40 minutes)

Make the Dough: In the bowl with the riced potatoes, add the salt, softened butter, and beaten eggs. Mix until well combined. Gradually stir in the farina, then the flour. The dough should be soft and slightly sticky. If it's too wet, add more flour, a tablespoon at a time, until it forms a manageable dough. Turn the dough out onto a lightly floured surface and knead gently until smooth, about 5-10 minutes. (15 minutes)

Prepare the Plums: Gently slice each plum open along its natural seam and remove the pit. Insert a sugar cube into the cavity of each plum, and gently press the plum back together to close. (10 minutes)

Assemble the Dumplings: On a lightly floured surface, roll out the potato dough to a 1/4-inch thickness. Cut the dough into twelve 3-inch squares. Place a plum in the center of each square. Bring the corners of the dough up and around the plum, pinching the seams tightly to seal and form a dumpling. Ensure there are no gaps to prevent the sugar from leaking out during cooking. (20 minutes)

Cook the Dumplings: Bring a large pot of lightly salted water to a gentle simmer. Carefully drop the dumplings into the simmering water, about 4 at a time, being careful not to overcrowd the pot. Once the dumplings float to the surface, continue to cook them for another 5 minutes to ensure they are cooked through. Gently remove the cooked dumplings with a slotted spoon and transfer them to a covered bowl to keep warm. (20 minutes)

Make the Breadcrumb Coating: While the dumplings are cooking, melt the remaining 1/2 cup of butter in a skillet over medium heat. Add the breadcrumbs and 1/4 cup of sugar. Cook, stirring constantly, until the breadcrumbs are golden brown and toasted. (5 minutes)

Coat and Serve: Transfer the toasted breadcrumbs to a plate. Gently roll each warm dumpling in the breadcrumb mixture until it is completely coated. Serve immediately. Garnish with additional melted butter and a dusting of sugar, if desired.