👩‍🍳 Instructions:
1. Prepare the Dough:
- Boil the potatoes with skin on until tender. Peel and mash while warm, then let cool completely.
- Mix mashed potatoes with egg, salt, and gradually add flour until you have a soft, pliable dough that’s not too sticky.
- Do not over-knead — just enough to bring it together.
2. Shape the Dumplings:
- Roll out the dough on a floured surface to about ¼ inch (½ cm) thickness.
- Cut into squares (~3×3 inch or 7–8 cm).
- Place half a plum (or whole if small) in the center of each. Add ½ tsp sugar + a pinch of cinnamon inside the plum.
- Fold the corners of the dough over the plum and seal well, rolling gently into a ball.
3. Cook the Dumplings:
- Bring a large pot of salted water to a gentle boil.
- Gently lower the dumplings into the water.
- Once they rise to the surface, cook for an additional 4–5 minutes.
- Remove with a slotted spoon and drain briefly.
4. Coat in Buttery Breadcrumbs:
- While dumplings cook, melt butter in a pan and toast breadcrumbs over medium heat until golden brown and fragrant.
- Add sugar and cinnamon if desired.
- Roll the drained dumplings in the breadcrumb mixture to coat.
🍽️ To Serve:
- Serve warm, dusted with extra powdered sugar and cinnamon, if you like.
- Can be eaten as dessert, or even as a sweet main dish (as many Hungarian households do!).
đź‡đź‡ş Tips & Variations:
- If plums are very sour, sprinkle a bit more sugar inside before sealing.
- Leftovers can be reheated in a pan or microwave — or even pan-fried for a crispy version the next day!
Would you like a version with apricots (barackgombĂłc) or a gluten-free alternative?
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