Hungarian Plum Dumplings (Szilvasgomboc)

From the Hungarian Cookery Book by Karoly Gundel (1956)

Serves 6

• 6 potatoes
• 3 eggs
• 40g/2oz butter
• salt
• flour
• plums or damsons

Method:
Boil six mealy potatoes and rub them through a hair sieve. Add the butter, eggs, salt and as much flour as they will absorb but not too much.

Roll it out and then cut it into squares big enough to hold a plum.

Stone the plums, fill the cavity with sugar and cinnamon. Form a dumpling of each square.

Drop them into boiling hot salted water and cook till they are done, drain.

Roll dumplings in breadcrumbs that have been browned in butter or lard, sprinkle with sugar, serve.

Variation:
Use apricots or nectarines in place of plums