Hungarian potato dumplings with plum filling

Ingredients for 4 servings:

• 5 potatoes, floury
• 2 eggs
• 1 pinch of salt
• 30 g butter, soft
• 450 g flour
• 8 plums
• sugar, brown
• Cinnamon powder
• 30 g butter
• 2 cup(s) breadcrumbs
• n. B. Cinnamon powder
• n. B. sugar, brown

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

Szilvas Gomboc

Peel the potatoes, boil them until tender, and then mash them. Let them cool, then mix them with the eggs, salt, and butter. Gradually mix in the flour until a soft dough forms. Add or omit more flour if necessary. Cover the dough with plastic wrap and let it rest for half an hour. Divide the dough into 8 pieces, roll each piece into a ball, and flatten the balls. Place a plum on each piece of dough. Mix a little brown sugar and cinnamon together, then add 1 teaspoon to each plum. Seal the dough around the plums and place the dumplings in boiling water. Let the dumplings simmer until they float to the top. Heat the butter in a pan and brown the breadcrumbs. Let the breadcrumbs cool, then mix them with the brown sugar and cinnamon. Drain the dumplings after cooking and roll them in the breadcrumbs while they are still hot.