Instructions:
- Prepare plums
- Wash plums and remove pits (if large, cut in half).
- Place a pinch of sugar + cinnamon inside each plum.
- Make potato dough
- Boil potatoes until tender, peel, and mash until smooth. Let cool.
- Mix with egg, flour, semolina (if using), and salt until a soft dough forms.
- Dough should be soft but not sticky — add a little flour if too wet.
- Shape dumplings
- On a floured surface, roll dough about ½ inch thick.
- Cut into squares large enough to wrap around each plum.
- Place plum in center, fold dough around, and seal well into a ball.
- Cook dumplings
- Bring a large pot of salted water to boil.
- Drop dumplings in carefully; cook until they rise to the surface (about 8–10 minutes).
- Remove with slotted spoon.
- Prepare breadcrumb coating
- In a skillet, melt butter.
- Add breadcrumbs and toast until golden brown and fragrant.
- Coat & serve
- Roll hot dumplings in buttery breadcrumbs until evenly coated.
- Serve warm, dusted with powdered sugar.
✨ Tips & Variations:
- If plums are out of season, you can use apricots, peaches, or even jam as filling.
- Some Hungarian families drizzle a little sour cream on top for extra richness.
- Best eaten fresh and warm — they don’t store well.
Would you like me to also share the sweet cottage cheese dumpling version (túrógombóc), another Hungarian classic?
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