Szilvásgombóc (Hungarian Plum Dumplings)

Ingredients (serves 4):

• 1 kg (2.2 lbs) potatoes, peeled
• 250–300 g (2–2½ cups) all-purpose flour
• 1 egg
• Pinch of salt
• 8–10 ripe plums
• 8–10 sugar cubes (or 1 tsp sugar per plum)
• 100 g (1 cup) breadcrumbs
• 2–3 tbsp butter
• Sugar and cinnamon for sprinkling

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Instructions:

1. Make the dough:
   • Boil potatoes until tender. Drain and mash while hot.
   • Let cool slightly, then mix with flour, egg, and salt to form a soft dough.
2. Prepare the plums:
   • Cut plums open slightly and remove pits.
   • Place a sugar cube (or spoon of sugar) inside each plum.
3. Shape dumplings:
   • Take a piece of dough, flatten it, place a plum in the center, and wrap dough around it to form a ball.
4. Cook:
   • Boil dumplings in salted water until they float to the top (about 3–5 minutes).
5. Finish:
   • Toast breadcrumbs in butter until golden.
   • Roll cooked dumplings in breadcrumbs.
6. Serve:
   • Sprinkle with cinnamon sugar and serve warm.