Prepare the plums: Wash and pit the plums. If using large plums, cut them in half but keep halves together. Place 1 sugar cube (or 1 tsp sugar) and a pinch of cinnamon inside each plum.
Make the dough:
Mash the boiled potatoes while still warm until smooth.
Mix in the egg, salt, and gradually add flour (and semolina if using) until you get a soft, slightly sticky dough that holds together. Don’t overwork it.
Shape the dumplings:
On a floured surface, roll out the dough to about ½ cm thick.
Cut into squares (about 7–8 cm each).
Place one plum (or plum half with sugar) in the center of each square, wrap the dough around, and pinch to seal. Roll into a smooth ball.
Cook the dumplings:
Bring a large pot of salted water to a boil.
Gently drop dumplings in, a few at a time. Cook until they rise to the surface (5–7 minutes). Leave 1–2 minutes more, then remove with a slotted spoon.
Prepare the breadcrumb coating:
Melt the butter in a pan, add breadcrumbs, and toast until golden brown.
Roll the cooked dumplings in the breadcrumbs until evenly coated.
Finish & serve:
Dust with powdered sugar and extra cinnamon if desired.
Serve warm – some Hungarians like a dollop of sour cream on the side.
✨ Tip: These dumplings taste best freshly made, but you can reheat them in a pan with a little butter the next day.
Would you like me to also share a short Hungarian grandma-style trick for keeping the dough from falling apart in the water?
