Macedonian Plum Dumplings

01Method

1. 1

   In a skillet over medium-low heat, melt the butter and toast the bread crumbs, stirring frequently, until golden and aromatic, about 2 minutes. Remove from heat and set aside.

2. 2

   Cook the potatoes in a pot of water over medium heat until fully tender, 20–30 minutes. Drain, let them steam-dry for a few minutes, then pass through a potato ricer into a large bowl. Add the butter and let it melt into the warm potato. Stir in the flour until evenly incorporated, then mix in the egg and salt. Transfer the dough to a well-floured surface and knead until smooth and no longer tacky, about 10 minutes.

3. 3

   Divide the dough into 4 equal portions, then cut each portion into 4 pieces to yield 16 total. Shape each piece into a ball, then flatten on a floured surface into a circle roughly 3½ inches across. Set a pitted plum in the center, fill the cavity with a teaspoon of sugar, then wrap the dough around the plum and pinch firmly to seal. Repeat until all 16 dumplings are formed.

4. 4

   Bring a large pot of lightly salted water to a boil over medium heat. Drop in the dumplings and stir gently to prevent sticking to the bottom. Once they float to the surface, continue boiling for 5 more minutes. Lift out with a slotted spoon and toss in the toasted bread crumbs before serving.