Active Time

　　1 hr

　　Total Time

　　1 3/4 hr

　　Dessert dumplings play a cherished role in Hungary. The tender dough, similar to Italian potato gnocchi, forms a pillowy ball around lightly sweetened plums. The finishing touch? A buttery mixture of bread crumbs, chopped walnuts, and cinnamon sugar.

　　

Ingredients

Makes 8 (dessert) servings

　　

For dough

1 pound russet (baking) potatoes (2 large), left unpeeled

　　2/3 cup all-purpose flour

　　3/4 teaspoon salt

　　3 tablespoons unsalted butter, softened

　　2 large egg yolks

　　

For crumbs and filling

1 stick (1/2 cup) unsalted butter, divided

　　1/2 cup fine fresh bread crumbs (from 1 slice firm white sandwich bread)

　　1/2 cup walnuts (2 ounces), chopped

　　1/4 cup plus 3 tablespoons sugar, divided

　　3/4 teaspoon cinnamon, divided

　　3/4 pound firm-ripe red, black, or prune plums, pitted and cut into 1/4-inch dice

　　Equipment:a potato ricer; a 3 1/2-inch round cookie cutter

　　

Cook potatoes for dough:

Step 1

Cover potatoes with salted cold water (1 tablespoon salt for 2 quarts water) in a large saucepan and simmer until tender, about 40 minutes. Drain potatoes and, when cool enough to handle, peel. Force warm potatoes through ricer into a shallow baking pan and spread out to cool completely.

　　

Make crumb mixture while potatoes cook:

Step 2

Heat 2 tablespoons butter in a 12-inch nonstick skillet over medium heat until foam subsides, then cook bread crumbs and walnuts, stirring frequently, until crumbs are golden and crisp, about 5 minutes. Cool completely. Transfer to a bowl, then stir in 1/4 cup sugar and 1/2 teaspoon cinnamon.

　　

Make dough:

Step 3

Transfer cooled potatoes to a bowl and stir in flour, salt, softened butter, and yolks until a dough forms. Knead on a well-floured surface just until smooth, about 1 minute (dough will be soft). Cut dough in half and let stand, uncovered, 15 minutes. Roll out half of dough on floured surface with a floured rolling pin into a 10-inch round (1/8 inch thick) and cut out 6 rounds with cutter, reserving scraps.

　　

Make filling and assemble dumplings:

Step 4

Melt 1 1/2 tablespoons butter, then stir together with plums and remaining 3 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl.

　　

Step 5

Place 1 dough round in center of your hand. Put 1 tablespoon filling in center of round, then fold round in half, forming a semicircle, and pinch edges to seal. Gently form into a ball and gently roll between your palms until smooth. Transfer dumpling to a wax-paper-lined tray. Repeat with remaining 5 dough rounds, then make more dumplings with remaining dough, rerolling scraps.

　　

Cook and coat dumplings:

Step 6

Cook dumplings in a pasta pot of boiling lightly salted water (1 tablespoon salt for 5 quarts water) and simmer, uncovered, until dough is firm to the touch, about 12 minutes. While dumplings cook, melt remaining 4 1/2 tablespoons butter in cleaned 12-inch nonstick skillet over medium-low heat. Gently transfer cooked dumplings with a slotted spoon to skillet, spooning butter over them to coat. Transfer dumplings to a platter and sprinkle with half of crumb mixture. Serve immediately, with remaining crumb mixture on the side.

　　Cooks' notes:

　　· Crumb mixture can be made 1 day ahead and kept in an airtight container at room temperature. · Dough can be made 1 day ahead and chilled, wrapped in plastic wrap. Bring to room temperature before using. · Dumplings can be formed (but not cooked) 30 minutes ahead and kept, uncovered, at room temperature.