Hungarian Plum Dumplings (Szilvás Gombóc)

 Ingredients

500 g potatoes

150 g all-purpose flour

1 egg

1 tbsp butter

8–10 fresh plums, pitted

2 tbsp sugar

1 tsp cinnamon

100 g breadcrumbs

50 g butter (for coating)

Extra sugar for serving

Instructions

Boil the potatoes until tender. Peel and mash them while warm.

Let the potatoes cool, then mix with the flour, egg, and 1 tbsp butter to form a soft dough.

Cut the dough into squares.

Mix the sugar and cinnamon together. Place a little of the mixture inside each pitted plum.

Wrap each plum with a piece of dough and seal well, forming balls.

Bring a large pot of water to a gentle boil. Cook the dumplings for 8–10 minutes, or until they float to the surface.

Meanwhile, melt 50 g butter in a pan and toast the breadcrumbs until golden brown.

Remove the dumplings from the water and roll them in the toasted breadcrumbs.

Sprinkle with extra sugar and serve warm.

Traditional Hungarian Tip:

Many Hungarian families add a little ground cinnamon to the breadcrumb coating for extra

flavor. Enjoy! 🇭🇺🍑