Hungarian Szilvásgombóc (Plum Dumplings)

Ingredients:

For the dough:

• 1 kg (2.2 lb) potatoes
• 250–300 g (2–2½ cups) all-purpose flour
• 1 egg
• 30 g (2 tbsp) butter
• Pinch of salt

For the filling:

• 12–15 ripe plums
• Sugar cubes (one per plum)
• Ground cinnamon (optional)

For the coating:

• 150 g (1½ cups) breadcrumbs
• 50 g (3½ tbsp) butter
• Powdered sugar for serving

Instructions:

1. Boil potatoes in their skins until tender. Peel and mash while still warm.
2. Add flour, egg, butter, and salt. Mix into a soft, pliable dough.
3. Pit the plums and place a sugar cube (and a pinch of cinnamon if you like) in the center of each.
4. Wrap dough around each plum, forming smooth balls.
5. Bring a large pot of salted water to a gentle boil. Cook dumplings until they float (about 5–7 minutes), then remove with a slotted spoon.
6. Toast breadcrumbs in butter until golden, then roll dumplings in the crumbs.
7. Serve warm, dusted with powdered sugar.