Svestkove Knedliky

Boil the potatoes in salted water until completely tender, then drain and mash them thoroughly while still hot. Allow the mashed potatoes to cool completely to room temperature.

Wash and pit the plums, leaving them whole, then stuff each plum cavity with a small amount of cinnamon sugar. Set the prepared plums aside.

Combine the cooled mashed potatoes with sifted all-purpose flour, eggs, and salt, then mix and knead the ingredients together until a smooth, firm dough forms. If the dough is too sticky, gradually add a little more flour.

Divide the dough into equal portions and flatten each piece in your palm, then place one prepared plum in the center and carefully wrap the dough completely around it, sealing the edges tightly to enclose the fruit.

Bring a large pot of lightly salted water to a gentle boil, then carefully lower the dumplings into the water in batches. Cook for approximately 10 to 12 minutes, turning them once halfway through, until they float and are cooked through.

While the dumplings cook, melt butter in a skillet over medium heat and toast the fine breadcrumbs, stirring frequently, until they are golden brown and fragrant.

Remove the cooked dumplings with a slotted spoon and drain them briefly. Roll each dumpling in the toasted buttered breadcrumbs to coat evenly, then dust with additional cinnamon sugar before serving immediately.