Szilvásgombóc (Plum Dumplings)

Step 1

Cut the peeled potatoes into 1-inch chunks so they cook faster and evenly.

Step 2

Bring a large pot of salted water to a rolling boil over high heat, then add the potato chunks.

Step 3

Boil the potatoes until a fork slides through with no resistance, about 12–15 minutes.

Step 4

Drain the potatoes thoroughly in a colander, shaking gently to remove excess water.

Step 5

Return the warm potatoes to the pot and mash with a potato masher until completely smooth, about 2 minutes.

Step 6

Add the egg to the mashed potatoes and stir with a wooden spoon until evenly combined.

Step 7

Sprinkle 1.25 cups flour over the potato mixture and stir until a soft, sticky dough forms that pulls away from the sides of the pot.

Step 8

Dust your work surface and hands lightly with flour to prevent sticking.

Step 9

Tear off a piece of dough about the size of a golf ball and flatten it into a 3-inch circle in the palm of your hand.

Step 10

Place a whole pitted plum in the center of the dough circle, then gently pull the edges up and around it, sealing the dough completely over the plum with no gaps.

Step 11

Roll the sealed dumpling between your palms in a gentle circular motion until it becomes a smooth ball about 2 inches across.

Step 12

Repeat steps 9–11 with the remaining dough and plums until you have 8 dumplings total.

Step 13

Bring a large pot of salted water to a rolling boil over high heat, then gently lower the dumplings into the water one at a time using a slotted spoon.

Step 14

Cook the dumplings for 2 minutes after they all float to the surface; this signals they are cooked through.

Step 15

While the dumplings cook, melt the butter in a large skillet over medium heat until it's foamy and just starting to turn golden, about 1 minute.

Step 16

Add the panko breadcrumbs to the melted butter and stir constantly until they turn the color of light toast, about 2–3 minutes.

Step 17

Mix the sugar and cinnamon together in a small bowl.

Step 18

Remove the cooked dumplings from the water with a slotted spoon and place them directly into the skillet with the toasted breadcrumbs.

Step 19

Gently toss the dumplings in the breadcrumb mixture using a wooden spoon until every dumpling is evenly coated.

Step 20

Sprinkle the cinnamon sugar over the dumplings and toss once more to coat.

Step 21

Divide the dumplings among serving bowls and drizzle any remaining buttery breadcrumbs from the skillet over the top.