Prepare potato dough: Mash boiled potatoes until smooth. Let cool slightly. Mix in flour, egg, and a pinch of salt to form a soft, pliable dough.
Prepare plums: Pit plums. Mix sugar and cinnamon and fill the cavity of each plum with this mixture.
Wrap the plums: Divide dough into pieces large enough to wrap each plum. Flatten the dough, place the plum inside, and carefully seal it completely.
Boil dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop dumplings in batches. Cook until they float to the surface, then simmer 2–3 minutes more. Remove with a slotted spoon.
Prepare breadcrumbs: In a skillet, melt butter and lightly toast breadcrumbs until golden.
Coat dumplings: Roll the cooked dumplings in the buttery breadcrumbs.
Serve: Dust with powdered sugar and serve warm.
💡 Tips:
Use waxy potatoes for a smoother dough.
You can substitute plums with apricots or cherries if plums aren’t in season.
For extra flavor, add a splash of rum or vanilla to the plum sugar filling.
If you want, I can also give you a quick, easier version using pre-made mashed potatoes and store-bought dough that still tastes just like traditional Szilvás Gombóc — ready in about 30 minutes.
