Barátfüle

Cook potatoes, then let it cool down completely.

• potatoes: 800 g

Mix in flour, starting with half (you might need less than the total amount), a pinch of salt and eggs in a bowl.

• flour: 350 g
• salt
• eggs: 2

Pour it to the countertop and knead it until smooth and bouncy.

Cut the dough in half, then roll it thin.

Place the filling (traditionally plum jam) on the bottom half of the sheet in dollops, then fold the top half over it.

• plum jam

Pour breadcrumbs in a pan and dry-toast until golden brown, then add butter.

• breadcrumbs: 200 g
• butter: 1 tbsp

Set a pot of salted water to boil. Once at a simmer, put some derelye and cook until they rise to top, about 2-3 minutes .

Once done, roll the dumplings in the breadcrumbs and serve with sour cream and powdered sugar.

• breadcrumbs from step 6
• sour cream
• powdered sugar