Drain, mash, and let cool completely (important so the dough isn’t sticky).
Make the Dough:
Mix mashed potatoes with egg, flour, semolina (if using), and salt.
Knead gently until you have a soft, slightly sticky dough. Don’t overwork it.
Prepare Plums:
Wash and pit plums.
Place ½–1 tsp sugar mixed with cinnamon inside each plum.
Shape Dumplings:
Roll dough on a floured surface to about ½ inch (1.2 cm) thickness.
Cut into squares large enough to wrap around each plum.
Place a plum in the center, wrap dough around, and pinch edges to seal.
Cook Dumplings:
Bring a large pot of salted water to a gentle boil.
Drop dumplings in, cooking in batches.
When dumplings float to the surface, cook 2–3 minutes more, then remove with a slotted spoon.
Breadcrumb Coating:
In a large skillet, melt butter.
Add breadcrumbs and toast until golden brown and fragrant.
Roll cooked dumplings in the buttery breadcrumbs until fully coated.
Serve:
Sprinkle generously with powdered sugar and extra cinnamon if desired.
Traditionally served warm, sometimes with a dollop of sour cream.
💡 Tips & Variations:
If plums are very tart, add a bit more sugar in the filling.
The dough should be soft but workable—add a little more flour if too sticky.
These dumplings can also be made with apricots or strawberries when plums aren’t in season.
Would you like me to also give you the Hungarian grandma-style trick for making sure the dumplings don’t fall apart in the water? (It’s a small but important step!)
