Hungarian Plum Dumplings
Szilvásgombóc
Szilvásgombóc are delightful Hungarian dumplings made from a potato-based dough, encasing sweet plums. They are typically boiled and then coated in toasted breadcrumbs, offering a wonderful contrast of textures and flavors. These can be served as a main course or a dessert.
🧂 Ingredients
- 1.7 pounds Potatoes(about 800g, starchy variety like Russet)
- 2.5 cups All-purpose flour(plus more for dusting)
- 3 tbsp Unsalted butter(divided)
- 1 tsp Salt(divided)
- 30 count Small to medium plums(stoned, damson or similar)
- 0.5 cup Granulated sugar(divided)
- 1 tsp Ground cinnamon(divided)
- 1 cup Fine breadcrumbs
- 1 large Egg
👨🍳 Instructions
- 1
Peel, cube, and boil the potatoes in salted water until tender. Drain thoroughly and mash them while still warm until completely smooth. Stir in 2 tablespoons of butter and let the potato mixture cool completely.
💡 Tip: Ensure potatoes are well-drained to avoid a watery dough. - 2
While the potatoes cool, toast the breadcrumbs in a separate pan with the remaining 1 tablespoon of butter over low heat, stirring constantly, until golden brown and crunchy. Set aside.
💡 Tip: Watch carefully to prevent burning. - 3
In a bowl, combine the cooled mashed potatoes with the egg, a pinch of salt, and 2 cups of the flour. Knead the dough until smooth and pliable. It might be slightly sticky; avoid adding too much extra flour, as this can make the dumplings tough.
💡 Tip: If the dough is too sticky to handle, dust your hands and the work surface lightly with flour. - 4
In a small bowl, mix together 1/4 cup of sugar and 1/2 teaspoon of cinnamon. Combine the remaining 1/4 cup of sugar and 1/2 teaspoon of cinnamon in another small bowl.
- 5
Prepare the plums by cutting around the stone, leaving them attached on one side. Remove the stone and fill the cavity with the cinnamon-sugar mixture.
💡 Tip: Use ripe but firm plums for best results. - 6
Lightly flour your work surface and rolling pin. Roll out about a quarter of the dough to about 1/4-inch thickness. Cut into 2.5-inch squares.
💡 Tip: Work in batches to prevent the dough from drying out. - 7
Place a prepared plum in the center of each dough square. Fold the dough around the plum, sealing it completely to form a round dumpling. Ensure there are no gaps where the plum can leak out.
💡 Tip: Pinch the seams tightly to seal. - 8
Bring a large pot of salted water to a rolling boil. Carefully add the dumplings in batches, ensuring not to overcrowd the pot. Gently simmer until they float to the surface, then cook for an additional 5-7 minutes.
💡 Tip: Simmer gently to prevent the dumplings from breaking apart. - 9
Remove the cooked dumplings with a slotted spoon, drain well, and immediately roll them in the toasted breadcrumbs. Serve hot, sprinkled with extra cinnamon-sugar if desired.
💡 Tip: Serve immediately for the best texture.
💡 Pro Tips
- ✓Using starchy potatoes is key for a good dough consistency.
- ✓Don't overwork the dough, as it can become tough.
- ✓Ensure plums are well-sealed within the dough to prevent leakage during boiling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a dollop of sour cream or a drizzle of melted butter.
- For a richer coating, mix some ground walnuts with the breadcrumbs.