How to make
Boil the potatoes in salted water and while they are still hot mash them with a fork or mash along with the oil.
As soon as they have cooled slightly, add the beaten egg with a pinch of salt and mix, until a homogeneous mixture is obtained.
Add the flour in parts, by sifting it and kneading it with your fingers into a medium soft dough. Depending on the type of potatoes you use, you may need a little more or less flour.
Wrap the dough with cling film and store it for about 20 minutes in the refrigerator. Meanwhile, split the plums in half and pit them. Cut each half into two more pieces and sprinkle them with sugar and cinnamon. Leave them like this for about 30 minutes.
Scoop a full tablespoon of the potato dough with a tip and then flatten it with your hand and place a piece of candied plum in the middle. Close and shape it into a ball.
Place the finished balls in boiling, salted water over high heat. I cook them in two batches, so that they don't stick together, but if you have a bigger pot you can do it all at once.
When the balls float to the surface (this happens relatively quickly, so keep an eye on them), immediately reduce the heat and leave them for another 2 minutes, then remove and place them onto a paper towel to absorb the water.
In a pan heated to medium temperature, pour a little oil and toast the semolina (if you don't have any, you can replace it with breadcrumbs). When it starts to smell nice and changes color slightly, remove it from the heat (it's also good to stir it, so that it doesn't burn and browns evenly). Pour it into a deep bowl and wait for it to cool, then mix it with the sugar and if desired, more cinnamon.
Roll each ball generously and arrange them in a plate and sprinkle the rest of the mixture on top.
Soft, wonderful, very tasty gomboti are obtained and the plums add a slightly sweet and sour finish to them. This recipe is typical in Romania and every family loves and prepares it.
Enjoy your meal!
