Peel while warm and mash or press through a potato ricer.
Make the dough
Mix mashed potatoes with egg, a pinch of salt, and enough flour to form a soft but workable dough (not sticky).
Prepare the plums
Wash and pit the plums.
Place about ½ tsp sugar (and a pinch of cinnamon, if you like) inside each plum.
Shape the dumplings
Roll out the dough on a floured surface to about ½-inch thick.
Cut into squares large enough to wrap around a plum.
Place a plum in the center of each square, wrap dough around it, and seal well to form a ball.
Cook the dumplings
Bring a large pot of salted water to a gentle boil.
Drop dumplings in and cook until they float to the top (about 8–10 minutes).
Breadcrumb coating
Meanwhile, toast breadcrumbs in butter until golden.
Remove dumplings with a slotted spoon, roll them immediately in the toasted breadcrumbs.
Serve
Sprinkle with powdered sugar and cinnamon.
Serve warm, sometimes with sour cream on the side.
🍴 Tips:
Some Hungarians also fill them with apricots instead of plums.
Best enjoyed fresh, as the coating stays crispy.
Would you like me to also share the savory version of these dumplings (túrógombóc – cottage cheese dumplings), or do you want to stick with the sweet plum kind?
