Soft potato dumplings filled with plums, coated in buttery breadcrumbs, and lightly dusted with powdered sugar — a classic Hungarian dessert!
Ingredients
- 2 lbs (900 g) potatoes, peeled and boiled
- 2 cups all-purpose flour
- 1 large egg
- Pinch of salt
- 12–16 small plums, pitted
- ½ cup sugar (for filling)
- ½ cup breadcrumbs
- 3 tablespoons butter
- Powdered sugar for serving
Directions
- Make Dough:
Mash boiled potatoes until smooth. Let cool slightly. Mix in flour, egg, and salt to form a soft dough. - Prepare Plums:
Place ½ teaspoon sugar inside each pitted plum. - Form Dumplings:
Roll dough into small balls. Flatten slightly, wrap around each plum, and seal well. - Cook Dumplings:
Bring a large pot of salted water to a gentle boil. Drop dumplings in and cook 8–10 minutes, until they float. - Prepare Breadcrumbs:
In a skillet, melt butter and toast breadcrumbs until golden brown. - Coat Dumplings:
Roll cooked dumplings in toasted breadcrumbs. - Serve:
Dust with powdered sugar and serve warm.
Deliciously sweet, tender, and a true taste of Hungary! ðŸ‡ðŸ‡º
