🍑 Hungarian Plum Dumplings (Szilvás gombóc)

👩‍🍳 Instructions:

1. Cook & Mash Potatoes:
   • Peel potatoes, cut into chunks, and cook until soft.
   • Mash until smooth and let them cool completely.
2. Make the Dough:
   • Mix cooled mashed potatoes with flour, egg, and salt.
   • Knead into a soft, slightly sticky dough. Add a little more flour if needed, but don’t make it too dry.
3. Prepare Plums:
   • Halve plums and remove pits.
   • Place 1/2–1 tsp sugar mixed with cinnamon inside each plum half.
4. Shape the Dumplings:
   • On a floured surface, roll dough about 1/4 inch thick.
   • Cut into squares big enough to wrap around each plum.
   • Place a plum (or half) in the center, wrap the dough around, and pinch to seal.
5. Cook the Dumplings:
   • Bring a large pot of salted water to a gentle boil.
   • Drop dumplings in and cook until they float (about 8–10 minutes).
6. Prepare the Coating:
   • While dumplings cook, melt butter in a skillet.
   • Add breadcrumbs and toast until golden brown.
7. Coat & Serve:
   • Remove dumplings with a slotted spoon, roll in the buttered breadcrumbs, then sprinkle with cinnamon sugar.
   • Serve warm — they’re best fresh!

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💡 Tips for Success:

• Use starchy potatoes (like Russets) for the best dough texture.
• The dough should be soft but not too sticky — over-flouring makes them tough.
• You can swap plums for apricots or even strawberries when in season.

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Would you like me to include a shortcut version using store-bought potato gnocchi dough (saves time but still tastes amazing)?