Prepare the dough: In a large bowl, mix flour, sugar, and salt. Make a well in the center, add eggs and melted butter. Gradually add warm milk while kneading to form a soft, smooth, but not sticky dough. Cover and let rest for 30 minutes.
Prepare the plums: Wash and dry plums. Remove the pit and place a sugar cube or a sprinkle of sugar mixed with a pinch of cinnamon inside each plum.
Form the dumplings: Divide the dough into 12 equal pieces. Flatten each piece, wrap it around a plum, and seal the dough well so no plum shows through.
Cook the dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings in. When they float to the top, let them cook for 5 more minutes. Use a slotted spoon to remove them.
Prepare the coating: In a skillet, melt butter and toast breadcrumbs until golden brown.
Coat and serve: Roll the cooked dumplings in the browned breadcrumbs. Serve warm, dusted with powdered sugar. Some like to add a little sour cream on the side for contrast.
Bonus tip: These dumplings are best enjoyed fresh but can be reheated gently.
Want me to help you with some side ideas or Hungarian desserts to pair with these?
