The dough is made with mashed potatoes. Some recipes use eggs in the dough, some flour. The dough is flattened out and cut into squares. The plums are inserted inside the dumplings by hand. Some versions of the dish use noodles instead of potatoes. The preparation can include removing the stone and stuffing the fruit with sugar. The plums are then completely wrapped in dough and dropped in boiling water. When they start floating, they are taken out, sprinkled with sugar, and served. They can also be covered with breadcrumbs fried in butter. Cinnamon or sour cream are sometimes added before serving. It seems that the dish originated in the Austro-Hungarian Empire.