Szilvas Gomboc: Hungarian Potato Plum Dumplings
12 sm. lumps of sugar cubes
1/3 cup butter
2 cups sifted all purpose flour
2 cups cooked potatoes, riced and chilled
1 tsp. salt
2 tbsp. butter
3/4 cup fine dry bread crumbs
Cut plums just enough to remove pits. Use plums that the seed can be removed easy.
Keep fruit as intact as possible.
Sprinkle a drop of almond extract on each lump of sugar. Push 1 sugar lump into cavity of each fruit.
With pastry cutter or two knives, cut butter into flour until it resembles coarse meal. Stir in potatoes and salt. Add eggs and mix thoroughly. With hands work dough until smooth.
On slightly floured board roll out dough 1/4 inch thick. Cut into 3 or 4 inch squares, depending on size of fruit. Place a plum on each square. Moisten edges of dough and fold dough over fruit. Pinch edges together. With floured hands roll dumplings into round balls.
Cook a few at a time in kettle of gently boiling water. The water must continue to boil. Cook for 10 to 15 minutes, depending on size. Carefully lift out with slotted spoon and keep warm.
Heat butter and brown crumbs in it. Roll dumplings in buttered crumbs. Serve hot. Makes 6 servings.
Variation: Use apricots instead of plums.