Gombóc (Hungarian Plum Dumplings)

It was a special dinner in the late summer when we had gombóc. A gnocchi like dough with an Italian prune inside it. One of my favorites growing up. I am working on recreating the recipe, until I can find my mom's, so this is the latest incarnation. And while the traditional recipe uses breadcrumbs, we also had crushed corn flakes on the outside. In Hungary it is a main dish or a dessert (we always had it as a main dish, but it is really good the next morning for breakfast). 

NOTE 9/2021 I used barely ripe plums, but ripe ones definitely work better. I also made the dough too thick so combined with underripe plums the balance was way off.

Makes about 20 dumplings

DUMPLING DOUGH
600 grams (1,3 lbs) potatoes, cooked and then riced
200 grams (0,5 lbs) flour (with 50 grams reserved for kneading)

2 eggs

pinch of salt

FILLING
10 (ripe) plums (need less if you get large plums)
sugar
cinnamon

butter

finely chopped walnuts (optional)

COATING

2 c. Corn flakes, crushed

2 tbsp butter, melted

DIRECTIONS

1. Mash the cooked and peeled potatoes with a potato ricer or masher. Spread it out (for faster cooling) and let it cool completely. 
2. Meanwhile, pit the plums then cut them in half or quarter if they are large. 
3. Add a pinch of salt into the cooled mashed potato, add the eggs and about 200 grams from the flour. (maybe need more later – it depends on how floury the potatoes are) 
4. Knead with your hands until it starts to form a soft dough. Add the rest of the flour if the dough is too soft and sticks to your hands. (but don't add too much! The dumplings will be heavy and chewy!) 
5. Flour your pastry board and the dough too. Roll it out into a (preferably) rectangular shape, about 1/4" thick. Flour your rolling pin and the dough when needed. 
6. Cut it into 80x80 mm (3x3”) squares and place a piece of plum on each. Sprinkle each plums with 1 tsp of sugar and a pinch of cinnamon.
7. To form the dumplings, fold the corners on each other then pinch and push it together well. Don't leave any holes there! Roll between your hands to get a ball-shape. 
8. If you have any dough left over, make “Nudli” (small rolls). Roll the dough with your hands to form a rope-shape until it's about 10 mm (0,4”) in diameter. Cut it into 30 mm (1,2”) pieces. 
9. Boil a large pot of water with some salt and gently place the dumplings into it. (don't put too many into the pot, do it in batches instead) 
10. Gently move the dumplings to prevent them sticking to the bottom of the pot. When the dumplings come up to the surface, cook them 5-6 minutes more. 
11. Toast the crushed corn flakes with butter.
12. Remove them with a slotted spoon (drain out the water well!), and place them into the toasted corn flakes. Cover the dumplings by shaking the pan and gently turning them with a wooden spoon. 
13. Cook the rest of the dumplings and the “Nudli” and also cover them with corn flakes.