Hungarian Plum Dumplings (Szilvásgombóc)

Ingredients:

• 500 g potatoes, boiled and mashed
• 150–200 g all-purpose flour
• 1 egg
• Pinch of salt
• 8–12 plums, pitted
• 2–3 tbsp sugar
• 1 tsp ground cinnamon

For the Coating:

• 100 g breadcrumbs
• 3 tbsp butter
• Extra sugar and cinnamon for sprinkling

Instructions:

1. Boil the potatoes until tender, mash them, and let them cool completely.
2. Mix the mashed potatoes with flour, egg, and salt to form a soft dough.
3. Combine the sugar and cinnamon and place a small amount inside each pitted plum.
4. Divide the dough into portions and flatten each piece.
5. Wrap the dough around a plum, sealing it completely.
6. Bring a large pot of salted water to a gentle boil.
7. Add the dumplings and cook until they float to the surface, about 5–8 minutes.
8. In a skillet, melt the butter and toast the breadcrumbs until golden brown.
9. Remove the dumplings with a slotted spoon and roll them in the toasted breadcrumbs.
10. Sprinkle with additional cinnamon sugar before serving.