Peel while still warm and mash or press through a potato ricer. Let cool completely.
Make the dough:
Mix potatoes with flour, egg, and a pinch of salt.
Knead lightly until a soft dough forms (should not be sticky).
Prepare the filling:
Wash plums, cut a slit, and remove the pit.
Place a sugar cube (or 1 tsp sugar mixed with a pinch of cinnamon) inside each plum. Close gently.
Shape the dumplings:
Roll dough into a log, cut into equal pieces (about 12).
Flatten each piece into a disk, place a plum in the center, and wrap dough around it. Pinch edges to seal.
Cook the dumplings:
Bring a large pot of salted water to a gentle boil.
Drop dumplings in, stirring occasionally so they don’t stick.
Cook until they float (about 8–10 minutes).
Prepare the coating:
In a skillet, melt butter and toast breadcrumbs until golden brown.
Toss cooked dumplings immediately in the breadcrumb mixture, coating well.
Sprinkle with sugar.
Serve:
Dust with powdered sugar and, if you like, a bit more cinnamon.
Serve warm—sometimes with sour cream on the side for balance.
👉 These dumplings are soft, sweet, slightly tart from the plums, and so comforting. In Hungary, they’re often enjoyed as a main dish for lunch rather than just dessert.
Ashley, would you like me to also share a variation with apricots or cottage cheese filling, which Hungarians sometimes make when plums aren’t in season?
