Szilvas Gomboc

Boil the potatoes in salted water until tender, approximately 15-20 minutes, then drain and let cool slightly.

Peel the cooled potatoes and pass them through a ricer or fine grater into a large mixing bowl.

Add the beaten egg, flour, and salt to the riced potatoes and mix gently with your hands until a soft dough forms, being careful not to overwork it.

Dust a work surface lightly with flour and turn the dough out onto it, kneading briefly until just combined.

Divide the dough into pieces roughly the size of a plum, and flatten each piece into a thin circle on your palm.

Place one pit-removed plum half on each dough circle, then carefully wrap and seal the dough around the fruit, rolling gently between your palms to create a smooth sphere.

Bring a large pot of salted water to a rolling boil.

Gently lower the dumplings into the boiling water and stir carefully to prevent sticking; they will sink initially and then float when cooked through, approximately 5-8 minutes.

Remove the cooked dumplings with a slotted spoon and drain briefly on a clean kitchen towel.

Toss the warm dumplings gently with the buttered bread crumbs to coat evenly.

Combine the sugar and cinnamon in a small bowl, then sprinkle the mixture generously over the buttered dumplings before serving.