Instructions:
- Cook potatoes: Boil peeled potatoes in salted water until tender. Drain, mash, and let cool completely. (Important: they must not be hot, or the dough will get sticky).
- Make dough: On a floured surface, mix cooled mashed potatoes with egg, salt, and enough flour to form a soft, pliable dough (not sticky, but not too stiff).
- Shape dumplings: Roll dough into long ropes, about ½-inch thick. Cut into 1 ½-inch pieces. Roll each lightly between your palms or on a board to shape into small dumplings (little logs).
- Boil dumplings: Drop dumplings in a large pot of salted boiling water. Cook until they float to the top (2–3 minutes). Remove with slotted spoon and drain well.
- Coating:
- In a skillet, melt butter and toast breadcrumbs until golden. Toss dumplings in the buttery breadcrumbs.
- Sprinkle generously with sugar.
- Or, for the poppy seed version, roll dumplings in ground poppy seeds mixed with powdered sugar.
- Serve: Warm, with extra sugar or sour cream if you like.
✨ Tips & Variations:
- Some Hungarian families add a spoon of apricot or plum jam alongside for dipping.
- For a lighter version, you can skip breadcrumbs and just dust with cinnamon sugar.
- If dough feels too sticky → add more flour gradually.
Ashley, would you like me to also share the Szilvás Nudli (Plum-Stuffed Potato Dumplings) version? That’s another Hungarian treasure — dumplings stuffed with whole plums or plum jam, tossed in the same buttery breadcrumb coating. 🍑🍇