Peel, boil, and mash the potatoes until smooth. Let them cool completely.
In a large bowl, combine mashed potatoes, flour, egg, sugar, and salt. Knead gently until it forms a smooth dough. It should be soft but not sticky.
Prepare the plums:
Wash and pit the plums. Sprinkle a little sugar and cinnamon inside each plum if desired.
Form the dumplings:
Take a small piece of dough (about the size of a golf ball) and flatten it in your hand.
Place a plum in the center and carefully wrap the dough around it, sealing it completely. Roll gently to form a smooth ball.
Cook the dumplings:
Bring a large pot of salted water to a gentle boil.
Carefully drop the dumplings into the boiling water. Stir gently to prevent sticking.
Boil for 8–10 minutes. The dumplings are done when they float to the top.
Prepare the topping:
In a skillet, melt butter over medium heat.
Add breadcrumbs and toast until golden brown. Stir in sugar.
Serve:
Remove dumplings with a slotted spoon and roll them in the buttery breadcrumb mixture.
Serve warm, dusted with powdered sugar.
✨ Tips for perfection:
Using mashed potatoes in the dough makes dumplings soft and tender.
Don’t over-boil; just until they float is perfect.
You can also add a splash of vanilla or a pinch of nutmeg in the dough for extra flavor.
If you want, I can also give you a fancier version with cinnamon sugar and crispy bacon crumbs, which is how some Hungarian families serve it for holidays—it’s absolutely irresistible!
