Absolutely! Hungarian Plum Dumplings (known as Szilvás Gombóc) are a beloved comfort food and dessert in Hungarian kitchens. These pillowy potato-based dumplings are stuffed with sweet plums, rolled in buttery toasted breadcrumbs, and dusted with sugar and cinnamon. They’re soft, warm, and deeply nostalgic — especially in late summer or early fall when plums are at their best.
🇭🇺 Hungarian Plum Dumplings (Szilvás Gombóc)
🕒 Total Time: ~1 hour
🍽️ Makes: About 12 dumplings
🍑 Best with small, ripe, but firm plums
🧾 Ingredients
For the Dough:
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2 medium potatoes (about 1 lb / 450g), peeled and cubed
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1 egg
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1 tbsp butter, melted
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~1½ cups all-purpose flour (add more as needed)
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Pinch of salt
For the Filling:
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12 small Italian plums (or prune plums), pitted
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2–3 tbsp sugar
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1 tsp ground cinnamon
For the Coating:
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1 cup plain breadcrumbs
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3 tbsp butter
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Optional: Extra sugar + cinnamon for topping
👩🍳 Instructions
1. Cook & Mash the Potatoes
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Boil peeled potatoes in salted water until soft (about 15–20 minutes).
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Drain and mash until smooth. Let cool completely.
2. Make the Dough
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Mix the mashed potatoes with egg, melted butter, and a pinch of salt.
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Gradually add flour until a soft, non-sticky dough forms. Don’t overmix.
3. Prep the Plums
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Wash and pit the plums.
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If desired, place a small amount of cinnamon sugar inside each plum.
4. Form the Dumplings
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On a floured surface, roll out the dough to about 1/4-inch thick.
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Cut into 3×3-inch squares.
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Place a plum in the center of each square.
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Fold the dough around the plum and pinch to seal tightly into a smooth ball.
5. Cook the Dumplings
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Bring a large pot of salted water to a boil, then reduce to a gentle simmer.
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Carefully lower dumplings into the water.
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Cook for 8–10 minutes, or until they float to the surface and cook 1–2 minutes longer.
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Remove with a slotted spoon and drain.
6. Toast the Breadcrumbs
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While dumplings cook, melt butter in a large skillet over medium heat.
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Add breadcrumbs and stir constantly until golden and toasty (about 5–7 minutes).
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Roll the drained dumplings in the toasted breadcrumbs until fully coated.
🍽️ Serve
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Serve warm, dusted generously with sugar and cinnamon.
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Optional: Drizzle with melted butter or add a dollop of sour cream or whipped cream.
💡 Tips & Variations
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No plums? Try with apricots, peaches, or even jam.
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Make ahead: You can form the dumplings ahead and freeze them raw. Boil directly from frozen (just add a few more minutes).
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For a softer dough, some Hungarian recipes add semolina or use less flour.