Hungarian Plum Dumplings
Szilvas Gomboc

2-1/2 dz Italian plums split & pitted
4 or 5 med potatoes
1 egg beaten
4 cups flour
1 tsp salt
buttered breadcrumbs
sugar
cinnamon

Peel potatoes and cook in salted water
till soft. Drain. Mash potatoes and add
warm to sifted flour and salt on a kneading
surface. Make a well and add egg and knead
gently till all is blended. On a clean floured
surface, roll dough out to 1/2 inch thick.
Cut dough into 4 inch squares and put a plum
into center of each square. Place 1/2 tsp. sugar
and a sprinkle of cinnamon in the hole of the
plum. Fold corners to the middle and roll the
dumpling in your hands till round. Cook a few
dumplings at a time in salted water for about
10 minutes. Remove with a slotted spoon. Place
in a pan in which bread crumbs have been toasted
in butter (one cup crumbs to 1/4 cup butter) and
mixed with 1/2 cup of sugar and 2 tsp. cinnamon.
Keep warm. When all the dumplings have been cooked
and are in the pan, gently spoon the breadcrumbs,
butter, sugar and cinnamon mix over all. Serve warm
with bread crumb topping and a dollop of sour cream
if desired.