Boil whole potatoes with skin on until cooked through. (Leaving the skin on keeps the potatoes more dry). Remove skins and process through a potato ricer (or mash very fine until no lumps remain). Place into a large bowl.

Add flour, cream of wheat and eggs. Blend with a fork until mostly combined, then knead into a dough. Texture will be slightly sticky but it should be fairly firm and able to hold together well.

Rinse fruit, roll in additional flour. Pack some dough in your hand about 1/4" thick, large enough to wrap around an apricot. Fit the apricot into the dough, sealing around fruit so there are no openings or cracks. Roll around in your hands to even out the dough and eliminate any air gaps. Repeat until all dumplings have been formed. (If your hands are getting out-of-control sticky, flour them)

Roll any leftover dough into "wutzels"--finger length dumplings without any fruit. 

Place a large pot of water to boil on the stove. Bring to a gentle boil, and drop dumplings carefully into the water, along with the wutzels. Cook at a simmer for 20–25 minutes. When the dumplings float to the top of the pot, give them about 5 more minutes and they will be cooked through.

Meanwhile, melt butter in a large skillet. Add bread crumbs and sugar. Cook until the crumbs are a nice deep golden colour. When dumplings have cooked, add them straight to the breadcrumb pan and roll them to coat. Serve immediately with sugar on the side to sprinkle on the cooked fruit.