Hungarian Plum Dumplings (Szilvás Gombóc)

 Ingredients

For the dough:

1 lb (500 g) potatoes

1½ cups (190 g) all-purpose flour

1 egg

1 tablespoon butter

A pinch of salt

For the filling:

8–10 small ripe plums

2–3 tablespoons granulated sugar

1 teaspoon ground cinnamon

For the coating:

1½ cups (150 g) breadcrumbs

3 tablespoons butter

3 tablespoons sugar

1 teaspoon cinnamon

Instructions

Cook the potatoes:

Boil the potatoes with their skins until tender. Peel them while warm and mash until completely smooth. Let them cool slightly.

Make the dough:

Add the flour, egg, butter, and salt to the mashed potatoes. Knead gently until you have a soft, non-sticky dough. Avoid over-kneading.

Prepare the plums:

Wash and pit the plums. Mix the sugar and cinnamon together.

Fill the dumplings:

Roll the dough out to about ½ cm thick and cut it into squares. Place a plum in the center of each square and sprinkle with a little cinnamon sugar. Wrap the dough around the plum and seal well. Roll gently into a smooth ball.

Boil:

Bring a large pot of salted water to a gentle boil. Add the dumplings and cook until they float to the surface, then continue cooking for about 3–4 minutes.

Make the breadcrumb coating:

Melt the butter in a large frying pan. Add the breadcrumbs and toast over medium heat until golden brown. Stir in the sugar and cinnamon.

Coat the dumplings:

Remove the cooked dumplings with a slotted spoon and roll them gently in the toasted breadcrumbs until completely coated.

🍑 Serving

Serve warm, traditionally with extra cinnamon sugar on top. They are especially delicious when the plum inside becomes soft and juicy.

Hu

ngarian name: Szilvás Gombóc 🇭🇺