Sweet Fruit Dumplings with Toasted Breadcrumbs
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain and peel the potatoes and press through a potato ricer into a bowl. Let cool.
Rinse the fruit. If using strawberries, hull them and if using fruits with pits, halve and remove the pits.
Add the flour, egg and a pinch of salt to the potatoes and quickly knead with your hands until smooth. (If necessary, add a little extra flour, the dough shouldn't be sticky.)
Cover the dough and let rest 20 minutes. Then divide the dough in half and shape each half into a 5 cm (approximately 2-inch) wide rope.
Divide each rope into 6 portions.
On a lightly floured work surface press each piece of dough flat and place a piece of fruit in the center of the flattened dough.
Wrap the dough around the fruit and press to seal.
Cook the dumplings in a pot of boiling water, turning them over occasionally until they bob to the surface and the dough is cooked through, about 20 minutes.
In a pan, melt the butter, add the breadcrumbs and cook, stirring frequently until golden brown. Stir in the cinnamon and sugar.
Remove the dumplings with a slotted spoon, drain and serve topped with the bread crumb mixture in dish. Garnish with mint.