Hungarian Plum Dumplings (Szilvás Gombóc)

 Ingredients

For the dough:

1 kg potatoes

250–300 g all-purpose flour

1 egg

1 tablespoon butter

A pinch of salt

For the filling:

10–12 ripe Hungarian plums

2–3 tablespoons granulated sugar

1 teaspoon ground cinnamon

For the coating:

100 g breadcrumbs

50 g butter

2 tablespoons sugar

Powdered sugar, for serving

Instructions

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

Make the dough: Add the egg, salt, butter, and flour to the mashed potatoes. Knead gently until you have a soft, non-sticky dough. Do not overwork it.

Prepare the plums: Wash and pit the plums. Mix the sugar with cinnamon and place a little of this mixture inside each plum.

Shape the dumplings: Roll the dough out on a lightly floured surface and cut it into squares. Place one plum in the center of each square and wrap the dough completely around it. Roll gently between your hands to form a ball.

Boil: Bring a large pot of salted water to a gentle boil. Add the dumplings in batches. When they rise to the surface, cook for another 2–3 minutes, then remove with a slotted spoon.

Make the breadcrumb coating: Melt the butter in a pan. Add the breadcrumbs and toast until golden brown. Stir in the sugar.

Coat the dumplings: Roll each hot dumpling in the toasted breadcrumbs until well covered.

Serve: Dust generously with powdered sugar and serve warm.

Hungarian name: Szilvás Gombóc

Tip: These traditional Hungarian plum dumplings are especially delicious when ma

de with sweet, ripe plums.