Hungarian Plum Dumplings aka Szilvásgombóc

We eagerly awaited gomboc ("gum-boats") at the end of the summer when the Italian prunes were ready. An alternate recipe looks like what we made so here's the link to that.

1 lb. cooked potatoes
1 egg
pinch of salt
1/4 oz (1 tbsp) butter
1/2 lb (2 c.) flour
4 oz walnuts, coarsley chopped
pinch of ground cinnamon
3 oz castor sugar
1 lb Italian plums or other stoned plums
crushed corn flakes or bread crumbs

Mix the chopped walnuts, sugar and a good pinch of cinnamon. (Although I am not sure that my mom used walnuts -- just sugar and cinnamon.)

Rice the hot boiled potatoes.  Add flour, salt, butter, and egg. Knead into a soft dough and then put onto a floured pastry board and roll out to the thickness of your finger.

Cut into palm-sized squares. Put a plum half in the middle of each square.  Put half a teaspoon into each square, then pinch the dough together on the top and roll the squares into dumplings between floured palms.  Put dumplings into boiling, slightly salted water and cook until they rise. 

Meanwhile, melt butter in large skillet, add bread crumbs (or crushed corn flakes) and brown. Using a slotted spoon, remove dumplings to a colander to drain. Place dumplings in skillet, coating with buttered crumbs. Transfer to a serving platter and sprinkle with cinnamon sugar.

Mom's note said to serve as a main dish with soup. I remember the main dish part, but not the soup.