Szilvás Galuska Édes Rozsos (Sweet Rye Dumplings with Plum)
A delightful twist on traditional dumplings, these are made with a base of rye flour, giving them a slightly nutty and wholesome flavor. They are filled with sweet, spiced plums and served as a dessert or a light main course, offering a unique taste of Hungarian home baking.
🧂 Ingredients
- 500 g Ripe plums(pitted and halved or quartered)
- 3 tbsp Granulated sugar(for plum filling)
- 1 tsp Ground cinnamon(for plum filling)
- 200 g Rye flour
- 100 g All-purpose flour
- 2 large Eggs
- 50 g Butter(melted, plus more for greasing)
- 1/2 tsp Salt
- 100 g Breadcrumbs(for coating)
- 50 g Butter(for frying breadcrumbs)
- for dusting Powdered sugar
👨‍🍳 Instructions
- 1
In a bowl, toss the prepared plums with 3 tablespoons of sugar and 1 teaspoon of cinnamon. Let them sit for about 15-20 minutes to release some juices.
- 2
In a separate large bowl, combine the rye flour, all-purpose flour, and salt. Make a well in the center.
- 3
In a small bowl, whisk the eggs and melted butter together. Pour this mixture into the well of the dry ingredients.
- 4
Mix everything together to form a soft, slightly sticky dough. You might need to add a tablespoon or two of water if the dough is too dry, or a little more flour if it's too wet. Knead briefly until just combined.
- 5
Bring a large pot of salted water to a rolling boil.
- 6
Lightly flour your hands. Take a portion of the dough, flatten it into a circle, place a plum half (or a couple of quarters) in the center, and carefully enclose the dough around the plum, forming a ball. Ensure the plum is completely sealed inside the dough.
- 7
Gently drop the dumplings into the boiling water. Do not overcrowd the pot; cook in batches if necessary.
- 8
Cook the dumplings for about 15-20 minutes, or until they float to the surface and are cooked through. They should be tender and slightly puffed.
- 9
While the dumplings are cooking, melt 50g of butter in a skillet over medium heat. Add the breadcrumbs and toast them, stirring frequently, until golden brown and fragrant.
- 10
Carefully remove the cooked dumplings from the water using a slotted spoon and place them on a serving platter.
- 11
Spoon the toasted breadcrumbs over the warm dumplings. Dust generously with powdered sugar before serving.
đź’ˇ Pro Tips
- âś“Ensure the plums are not too ripe, or they might break down too much during cooking.
- âś“The dough should be soft but manageable. Adjust flour or water as needed.
- âś“Cook dumplings in batches to ensure even cooking and prevent them from sticking together.
- âś“Toast the breadcrumbs until golden brown for a nice nutty flavor and texture.
🔄 Variations
- Add a pinch of ground cloves or nutmeg to the plum filling for extra spice.
- Serve with a dollop of vanilla-flavored sour cream or a light custard sauce.
- For a savory version, omit the sugar and cinnamon in the plum filling and serve with a side of crispy bacon bits.