These homely, simple looking plum dumplings belie the rich combination of sweet juicy angelina plums wrapped in a soft delicious potato dough. They are boiled in salted water then rolled in buttery toasted breadcrumbs and sprinkled with icing (confectioners) sugar. They are time consuming to make but well worth the effort as can be seen by the number of posts on the Web.
My son requested these as it is part of his Hungarian heritage (Nagymama would often make them for him). I have used the lovely recipe from June Meyer's Authentic Hungarian Heirloom Recipes, a book well worth investing in. There is also a lovely blog by Maggie on Dog Hill Kitchen that has a wonderful description and great photography.
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