Instructions:
- Prepare the Potatoes
- Boil the potatoes with their skins on until tender. Peel while warm and mash until smooth.
- Let cool completely.
- Make the Dough
- Mix mashed potatoes with the egg, salt, and flour.
- Knead into a soft dough (it should not stick but remain tender).
- Prepare the Filling
- Wash plums, cut a slit, and remove the pit.
- Place a sugar cube (and a sprinkle of cinnamon if desired) inside each plum, then close.
- Shape the Dumplings
- Roll dough about ¼ inch thick.
- Cut squares big enough to wrap around each plum.
- Place a plum in the center, wrap dough around, and pinch to seal tightly.
- Cook the Dumplings
- Bring a large pot of salted water to boil.
- Drop dumplings in gently and cook until they float (about 8–10 minutes).
- Prepare the Coating
- Melt butter in a pan, add breadcrumbs, and toast until golden brown.
- Finish & Serve
- Remove dumplings from water, drain well, and roll in toasted breadcrumbs.
- Dust with powdered sugar before serving.
✨ Traditionally, these are served warm, sometimes with a dollop of sour cream on the side.
Would you like me to also share a cottage cheese (túrós) variation that’s also popular in Hungary?