Here’s a traditional Hungarian Plum Dumplings (Szilvásgombóc 🇭🇺) recipe — a warm, cozy dessert that’s especially popular during plum season! These soft potato dumplings filled with sweet plums and coated in buttery breadcrumbs are pure comfort food. 😋
🇭🇺 Hungarian Plum Dumplings (Szilvásgombóc)
Ingredients:
For the dough:
- 1 lb (450 g) potatoes, peeled
- 1 egg
- 1 ½ cups (180 g) all-purpose flour (plus extra for dusting)
- 1 tbsp butter
- Pinch of salt
For the filling:
- 10–12 ripe plums (small, halved and pitted)
- 2–3 tbsp sugar
- 1 tsp ground cinnamon
For coating:
- 1 ½ cups (150 g) breadcrumbs
- 3 tbsp butter
Optional topping:
- Powdered sugar
- Sour cream (for serving)
Instructions:
- Prepare the potatoes:
Boil the peeled potatoes in salted water until tender. Drain, then mash or press through a potato ricer. Let cool slightly. - Make the dough:
Mix the mashed potatoes with the butter, egg, and a pinch of salt. Gradually add flour until a soft but non-sticky dough forms. - Prepare the filling:
Mix sugar and cinnamon in a small bowl. Place a little of this mixture inside each plum half. - Form the dumplings:
Roll the dough out on a floured surface to about ¼ inch (0.5 cm) thick. Cut into squares large enough to wrap around a plum. Place a plum half in the center, wrap the dough around it, and seal tightly. Roll gently into a smooth ball. - Cook the dumplings:
Bring a large pot of lightly salted water to a gentle boil. Drop in the dumplings and cook until they float to the surface (about 8–10 minutes). Let them simmer for 2–3 more minutes, then remove with a slotted spoon. - Prepare the breadcrumb coating:
While the dumplings cook, melt butter in a pan and toast the breadcrumbs until golden brown. - Coat the dumplings:
Roll the hot dumplings in the toasted breadcrumbs until fully coated. - Serve:
Sprinkle with powdered sugar and serve warm — optionally with a dollop of sour cream or a drizzle of melted butter.
✨ Tip: You can substitute the plums with apricots or prune jam for a fun variation!
Would you like me to give you a baked version of these dumplings too (a bit crispier outside, softer inside)?
