Plum and cinnamon dumplings

This recipe for gomboți or plum dumplings, is one that I can finally say truly reminds me of my childhood. I love it, and even though I don’t make it very often, it’s actually really easy to prepare!

For about 25 gomboți (more or fewer, depending on how big you make them):

• 700 g Potatoes

I chose white potatoes (good for mash), boiled them in their skins the evening before, then left them in the pot without water but covered with a lid. It’s not mandatory, but it made things easier the next day to have them already boiled and cooled.

• 350 g Plums

• 25 g Sugar

• 2 g Cinnamon

This is actually where it all started—at the market I found some small, fragrant plums that I could use whole in the dumplings. I removed the pits and mixed the plums with sugar and cinnamon. I set the bowl aside for the moment.

• 1 Tbsp Butter

• 100 g Brown Sugar

• 200 g Breadcrumbs

I melted the butter in a pan, then added the sugar and stirred until it melted slightly (not completely). I added the breadcrumbs and mixed until everything turned golden brown. I also added a bit of cinnamon here—just couldn’t resist!

• 2 Eggs

• 250–350 g Flour

Now to the potatoes I had boiled the night before: I peeled and grated them on the large side of the grater. I added the two eggs and enough flour until I got a fairly sticky dough. I rolled it out to about 0.5 cm thick and cut it into squares. I placed one plum in each square, sealed it, and shaped balls. From the leftover dough I made some small “putici”… no comment!

I boiled the dumplings (and the putici) in water that was just about to boil, until they rose to the surface on their own. Then I rolled them in the breadcrumb mixture.

You should make these too, now while it’s still plum season!