Silvash Gombotz

Cook two pounds of potatoes until very soft (at least an hour). Peel and mash with a fork. Add an egg to the mixture, a little salt, three tablespoons of oil and enough flour to make it smooth.

This is the best you can get by way of recipes from my granny, I think she means about six or seven tablespoons, and add them one by one.

Knead the potato dough and then roll it out into a thin sheet (about five millimeters thick), and cut into squares. Put half a plum or a teaspoon of plum jam on each square (also works with apricots, in which case the dumplings will be called "barackos gombóc" or "Baratzkosh Gombotz"). Wrap the dough around the filling and seal the edges. Cook in boiling water for ten to fifteen minutes.

Serve with bread crumbs fried in butter.