Macedonian Plum Dumplings

Toast the Bread Crumbs: In a skillet over medium-low heat, melt 3 tablespoons of butter. Add the bread crumbs and cook, stirring constantly, until golden brown and fragrant (approximately 2-3 minutes). Transfer to a bowl and set aside to cool.

Prepare the Potato Dough: Place the peeled potatoes in a large pot, cover with cold water, and bring to a boil over medium heat. Cook until tender, about 20-30 minutes. Drain the potatoes thoroughly and let them sit for a few minutes to allow excess moisture to evaporate. While still warm, pass the potatoes through a potato ricer into a large bowl.

Combine Dough Ingredients: Add 1 tablespoon of butter to the riced potatoes and let it melt. Mix until combined. Gradually add the flour, mixing until a shaggy dough forms. Add the egg and salt, and mix until just combined. Be careful not to overmix. Turn the dough out onto a lightly floured surface and knead gently until smooth and elastic, about 8-10 minutes. The dough should be soft and slightly tacky.

Shape the Dumplings: Divide the dough into quarters, then divide each quarter into four equal portions, resulting in 16 pieces. On a lightly floured surface, roll each portion into a ball. Then, flatten each ball into a circle approximately 3 1/2 inches in diameter. Place a pitted plum in the center of each dough circle and spoon 1 teaspoon of sugar into the cavity of the plum. Carefully bring the edges of the dough up around the plum, pinching to seal completely. Ensure there are no cracks or openings. Repeat with the remaining dough and plums.

Cook the Dumplings: Bring a large pot of lightly salted water to a gentle boil over medium heat. Carefully drop the dumplings into the boiling water, working in batches if necessary to avoid overcrowding the pot. Gently stir to prevent sticking. Once the dumplings rise to the surface, continue to cook for an additional 5 minutes.

Serve: Using a slotted spoon, carefully remove the cooked dumplings from the water and drain briefly. Immediately roll each dumpling in the toasted bread crumbs, coating them evenly. Serve warm.