Name: Hungarian Plum Dumplings
Cook time: 1 hr
Total time: 1 3/4 hr
Yield: Makes 8 (dessert) servings
Ingredients: 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; 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

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.

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.

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