Classic Hungarian Plum Dumplings (Szilvás Gombóc) with Cinnamon Sugar

Boil the peeled and quartered potatoes in salted water over high heat for 15-20 minutes, or until very tender. Drain thoroughly and mash them until completely smooth, ensuring no lumps remain. Allow the mashed potatoes to cool to room temperature for 10 minutes.

In a large bowl, combine the cooled mashed potatoes, 1 cup of all-purpose flour, and 1 teaspoon of salt. Mix until a soft, pliable dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time, until it's manageable.

On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut the dough into 12 equal squares, approximately 3x3 inches each.

Place one plum half in the center of each dough square. Carefully fold the corners of the dough over the plum and pinch the seams together to form a sealed dumpling. Ensure the plum is fully enclosed.

Bring a large pot of lightly salted water to a rolling boil over high heat. Gently drop the dumplings into the boiling water, a few at a time, to avoid overcrowding. Cook for 5-7 minutes, or until the dumplings float to the surface and are cooked through.

While the dumplings are cooking, prepare the cinnamon sugar coating. In a shallow dish, combine 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon. Melt 4 tablespoons of unsalted butter in a separate small bowl.

Using a slotted spoon, remove the cooked dumplings from the water and drain them well. Immediately roll each warm dumpling in the melted butter, then transfer it to the cinnamon sugar mixture, coating it completely.