I am sharing the recipe I grew up with in Hungary.
1.: The dough rolled out, cut into squares.
2.:Plums with cinnamon sugar in the middle.
3.: Close plums.
4.: Wrap plums in dough and form a ball. Make sure seams are sealed.
PLUM DUMPLINGS RECIPE
5 medium potatoes, peeled, boiled and mashed
2 large eggs
1 teaspoon salt
2 1/2 cups all-purpose flour or more as needed
18 damson or Italian prune plums, washed and pitted
4 tablespoons (1/2 stick) butter
1 1/2 cups fine bread crumbs
1/4 cup cinnamon sugar or more
- In a large bowl, combine potatoes, eggs and salt. When well combined, add flour and knead in bowl until a soft dough forms. Cover with plastic wrap and let rest 30 minutes.
- Place a large pot of water on to boil. On a lightly floured surface, roll dough to 1/4 inch. Cut into 2-3 inch squares. Place a plum with cinnamon sugar in the center of each square and fold dough over plum. Roll into a ball, make sure edges are sealed, moisten dough if necessary to seal. Carefully drop into boiling water. Cook until dumplings will float to the surface,then cook an additional 10 minutes. Sometimes dumplings get stuck on the bottom of the pot, gently loosen them. (Cooking times is about 30 minutes in all.)
- Meanwhile, melt butter in large skillet, add bread crumbs and brown. Using a slotted spoon to remove dumplings to a colander to drain. Place dumplings in skillet, coating with buttered crumbs. Serve with more cinnamon sugar and sour cream.
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