Hungarian Plum Dumplings (Szilvásgombóc)

Ingredients

Dough

• 1 kg potatoes
• 250 g all-purpose flour
• 1 egg
• 1 tbsp butter
• pinch of salt

Filling

• 10–12 plums (pitted)
• sugar (or sugar cubes)
• 1 tsp cinnamon

Coating

• 100 g breadcrumbs
• 50 g butter
• 2 tbsp sugar

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Instructions

1. Boil potatoes until soft, peel and mash.
2. Let cool, then mix with flour, egg, butter, and salt to form a soft dough.
3. Roll dough to about 5 mm thickness and cut into squares.
4. Place a plum in the center of each square, add sugar and cinnamon.
5. Wrap and shape into dumplings.
6. Cook in boiling salted water for 8–10 minutes until they float.
7. Melt butter, add breadcrumbs and toast until golden, then mix in sugar.
8. Roll dumplings in the breadcrumb mixture.

Serve warm with extra cinnamon or sugar if desired.