Soft potato dumplings wrapped around juicy ripe plums, coated in cinnamon-sugar, and lightly fried in butter for a golden, comforting treat.

2 pounds potatoes, peeled and boiled

1 cup all-purpose flour

1 large egg

1/2 teaspoon salt

1 tablespoon butter, melted

10-12 ripe plums, pitted and halved

1 tablespoon sugar

1 teaspoon ground cinnamon

2 tablespoons butter, for frying

1 tablespoon sugar, for coating

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Boil the peeled potatoes until tender, then mash them thoroughly in a large bowl.
Add the flour, egg, salt, and melted butter to the potatoes. Mix until the dough comes together, adding more flour if necessary.
Divide the dough into small portions, flatten each into a disc, and place a plum half in the center. Fold the dough around the plum and seal the edges.
Bring a large pot of salted water to a boil. Drop the dumplings in and cook for 5–7 minutes, or until they float to the surface.
While dumplings cook, melt butter in a separate pan over medium heat.
Transfer cooked dumplings to the pan and fry until golden brown on all sides.
Mix cinnamon and sugar in a small bowl and sprinkle over the dumplings before serving.

Use starchy potatoes like Russets or Yukon Golds for the best texture.

For variety, replace plums with apricots or cherries.

For extra sweetness, place a small cube of sugar inside each plum before sealing.

You can skip frying for a lighter version and just coat the boiled dumplings in cinnamon-sugar.

Store leftovers in the fridge for up to 2 days; reheat by pan-frying or baking.