Andrew's mom is Hungarian, and so was his grandmother as well. Hungarian foods are part of his childhood memories. He told me that his grandma used to make these dumplings that he really likes. This is a typical Hungarian recipe.
The recipe starts by making the dough, which is made with potatoes, flour, eggs and butter.
The plums are the red ones, also called black plums. Do not choose plums that are too soft or they will not hold their shape during cooking. It might take you a couple of dumplings to figure out just the right amount of dough for each one, so that the juices from the plum don't mess up the consistency and shape of the dough.
The rest is pretty easy. Just boil the little guys in salted water, pass them in some buttered bread crumbs and sprinkle cinnamon-sugar on top.
You can make the potato dough one day ahead of time and keep in the fridge.
Hungarian Plum Dumpling Recipe
makes 20 dumplings
1/2 lb floury potatoes
1 beaten egg
2 tabelspoons unsalted butter, melted
2 1/2 cups all-purpose flour, or as needed
10 black plums, ripe but firm
1 stick unsalted butter
2 cups breadcrumbs (brioche which is slightly sweet makes great breadcrumb for this recipe)
Boil washed potatos with skins on in plenty of water. Put under running cold water for a minute, peel and puree. Mix potatos with the beaten egg, 2 tablespoons of the melted butter and the flour until a smooth dough is obtained. Add more flour if it's too soft. Some people put a little sugar in the dough - I didn't, but would probably do next time.
Remove the pit from the fruits. During this process, I found it was better to split them in half and remove the pit with a small teaspoon. I used half a plum for each dumpling, but it is your choice, it can be a whole fruit, or just a few pieces. Spoon one tablespoon of cinnamon-sugar inside each half plum and set aside.
On a well floured surface, roll the dough until about 1/4 inch think. Cut it in squares that will wrap the fruit pieces. The best way to wrap them is to fold the edges of the dough around the fruit and them make a ball shape with your hands. Keep flouring your hands if it gets sticky.
Boil dumplings in a large pot of salted water. Dumplings will rise to the surface, once they do, wait about 5 minutes and remove them.
Meanwhile, in a large skillet, melt the remaining butter (1 stick) and add the breadcrumbs. Cook lightly, so the crumbs are buttered.
Carefully roll the dumplings in the breadcrumbs and place in a bowl. Sprinkle with cinnamon-sugar and enjoy!