Boil potatoes until tender, then mash or rice them while warm.
Stir in butter, salt, egg, and enough flour to form a soft, slightly sticky dough.
Let it rest 10–15 minutes.
Prepare the Coating:
In a large skillet, melt butter, add breadcrumbs, and toast over medium heat until golden brown and fragrant.
Remove from heat, stir in sugar and cinnamon. Set aside.
Shape the Dumplings:
On a floured surface, roll dough to about ½ inch (1 cm) thick.
Cut into squares large enough to wrap around a plum.
Place a plum (pitted, with a sugar cube inside) in the center of each square, fold dough around, and pinch edges to seal well.
Cook:
Bring a large pot of salted water to a gentle boil.
Drop dumplings in batches, stirring gently so they don’t stick.
Cook until they float to the surface, then 1–2 minutes longer.
Coat & Serve:
Lift dumplings with a slotted spoon, drain well, and roll in toasted breadcrumb mixture until fully coated.
Serve warm, dusted with extra cinnamon sugar if desired.
💡 Tips:
If plums are very sour, sprinkle a little more sugar inside before sealing.
You can freeze dumplings (uncooked) on a tray, then boil straight from frozen — just add 2–3 extra minutes of cooking time.
Best eaten fresh and warm, but leftovers can be reheated in a skillet with a bit of butter.
Would you like me to also include the Hungarian apricot dumpling version (Sárgabarack Gombóc) — made exactly the same way but with sweet summer apricots? 🍑🇭🇺
