This is a traditional Hungarian dish: potato dumplings stuffed with plums & cinnamon sugar and rolled in breadcrumbs.

Szilvásgombóc

Method

In a small bowl mix cinnamon with cane sugar and set aside.

Heat small amount of sunflower oil in a pan and over low heat fry breadcrumbs – stirring quickly – until golden brown. Set it aside to cool.

Peel potatoes, cut into cubes and cook in salted water. If it’s cooked, drain, smash and let it cool for about 10 minutes. Then add sunflower oil, flour – slowly – and start kneading the dough. If it’s needed, add more flour until you get springy dough and set aside.

Boil water in a large pot. Meanwhile sprinkle small amount flour on a board and roll out the dough until it’s 0,5-1 cm thick (approx. 1/3 inch). From the rolled dough cut about 10*12 cm square (approx. 2 1/4 x 2 1/4 inches) shapes. Place a half plum on each square. Sprinkle cinnamon sugar in the middle of the plums then put the other half on the candied plums. Knead the dough arund plums making dumplings.

Place dumplings in the boiling water (if all the dumplings don’t fit in the pot at the same time, cook in several doses but you don’t have to change the cooking water). They are cooked if they float on the top of the water. Drain dumplings, roll them in the fried breadcrumbs to cover them everywhere.

When serving, sprinkle with more cinnamon and icing sugar.