Instructions:
- Prepare the potatoes
- Boil the potatoes with their skins on until tender.
- Drain, peel, and mash or rice them while still warm. Let cool slightly.
- Make the dough
- Mix mashed potatoes with egg, salt, butter, and enough flour to form a soft, slightly sticky dough.
- Do not overwork; just knead lightly until smooth.
- Prepare plums
- If using whole small plums: remove the pit and place a sugar cube (or sugar + cinnamon mix) inside.
- If using halves: sandwich the sugar between two halves.
- Shape dumplings
- On a floured surface, roll dough to about ½-inch (1 cm) thickness.
- Cut into squares large enough to wrap around each plum.
- Enclose each plum completely in dough, pinching edges to seal, and roll into a ball.
- Cook dumplings
- Bring a large pot of salted water to a boil.
- Drop dumplings in gently. When they float to the surface, cook for another 5–6 minutes. Remove with a slotted spoon.
- Prepare coating
- Meanwhile, melt butter in a large skillet and toast breadcrumbs until golden brown.
- Finish
- Roll cooked dumplings in the buttery breadcrumbs until well coated.
- Serve
- Dust with powdered sugar before serving. Best enjoyed warm!
🍑 Variations:
- Some Hungarians use apricots (sárgabarack) instead of plums.
- You can add a little vanilla sugar to the breadcrumbs for extra aroma.
Would you like me to also share a step-by-step trick to keep the dumplings from falling apart while boiling?