📝 Instructions:
1. Make the dough:
- Mash the boiled potatoes while still warm.
- Let them cool slightly, then add the egg, salt, and enough flour to form a soft, non-sticky dough.
2. Prepare the plums:
- Sprinkle a little sugar (and cinnamon if using) inside each plum or where the pit was removed.
3. Form the dumplings:
- Roll out the dough on a floured surface to about ¼ inch (½ cm) thick.
- Cut into squares large enough to wrap a plum.
- Place a plum in the center, fold the dough around it, and seal tightly with your hands to form a smooth ball.
4. Cook the dumplings:
- Bring a large pot of salted water to a gentle boil.
- Drop in dumplings and simmer gently for about 10–12 minutes, or until they float to the top.
5. Prepare the coating:
- While dumplings are boiling, toast breadcrumbs in butter over medium heat until golden brown.
6. Coat and serve:
- Drain dumplings, roll them in the toasted breadcrumbs, and coat well.
- Serve warm, sprinkled with powdered sugar.
🇭🇺 Traditional Tip:
Some Hungarian grandmas like to add a little semolina to the dough for more structure. You can also swap plums with apricots or strawberries for variety!
Want a step-by-step visual version? Let me know!
Leave a Reply