Slivkove Gule

Prepare the dough by combining flour, egg, a pinch of salt, and enough warm water or milk to form a smooth, soft dough. Knead briefly until cohesive, then allow it to rest for 15 minutes covered with a clean cloth.

Wash and dry the plums, removing any stems. If using whole small plums, make a small slit to remove the pit and optionally insert a sugar cube or a pinch of cinnamon sugar in its place.

On a lightly floured surface, roll the rested dough out to about 3–4mm thickness and cut into squares large enough to fully wrap each plum. Place a plum in the center of each square.

Fold the dough around each plum, pinching and sealing all edges tightly to ensure no gaps remain. Roll gently between your palms to smooth each dumpling into a round shape.

Bring a large pot of lightly salted water to a rolling boil. Carefully lower the dumplings in batches into the boiling water, making sure not to overcrowd the pot.

Cook the dumplings uncovered for 10–12 minutes, turning them gently once halfway through, until the dough is cooked through and the dumplings float and feel firm yet tender.

While the dumplings cook, melt butter in a skillet over medium heat and add breadcrumbs, stirring continuously until they turn golden brown and fragrant. Remove from heat immediately.

Remove the cooked dumplings with a slotted spoon, roll them in the toasted buttered breadcrumbs to coat evenly, and dust generously with powdered sugar before serving warm.