Plum Dumpling (Szilvas Gomboc as we call it in Hungarian)
This dumplings are best made with plums but in off-season, when the fresh fruit is not available, prunes can be used by soaking them in lukewarm water for 30 minutes.
1/2 cup sugar
1/4 cup cinnamon
1 kg (2 lb) potatoes
1 tsp salt
1 tbsp butter or margarine
2 cups flour
3 tbsp. vegetable oil
1/2 cup bread crumbs
1 tbsp vegetable oil
Icing sugar and cinnamon, to serve
Peel, wash, and cut potatoes into small chunks. Place them in a large pot and add cold water to cover it. Add salt and cook on medium heat for
15-20 minutes, or until breaks easily with a fork.
Strain and mash with 1 tbsp of butter (or margarine) and set aside to cool. Add flour and the oil and using your hands, mix it all together to form a ball shaped dough.
Wash plums, pat them dry and pit the plumbs, carefully not to detach the halves and fill each cavity with 1/2 teaspoon of sugar and 1/4 teaspoon of cinnamon.
Roll dough out on a floured surface to 1/4” thickness and cut it into 3” squares. Place a plum in the center, bring together the four corner to cover the plum and pinch corners together to seal. Roll in your palms to form a ball. Drop each into boiling water and cook for 8-10 minute.
Separate, brown the bread crumbs in the oil, just until golden brown. Scoop out balls with a slotted spoon, drain and roll each ball into the bread crumbs and transfer to a heated serving dish.
To serve, sprinkle with icing sugar and cinnamon.
Preparation Time: 1 hour 20 minutes.