Szilvásgombóc (Plum Dumplings)
Sweet, fluffy dumplings made from a potato-based dough, filled with whole plums and coated in toasted breadcrumbs and sugar. A beloved Hungarian dessert, especially popular in autumn when plums are in season.
🧂 Ingredients
- 500 g Potatoes(peeled and boiled until tender)
- 200 g All-purpose flour(plus more for dusting)
- 1 large Egg
- 1/2 tsp Salt
- 12-16 medium Plums(pitted, firm but ripe)
- 150 g Breadcrumbs
- 50 g Butter
- 100 g Granulated sugar
- 1 tsp Ground cinnamon
👨🍳 Instructions
- 1
Mash the boiled potatoes until smooth. Let them cool slightly.
💡 Tip: Ensure potatoes are dry to avoid a sticky dough. - 2
In a bowl, combine the mashed potatoes, flour, egg, and salt. Knead until a soft, pliable dough forms.
💡 Tip: Add more flour if the dough is too sticky, but avoid overworking it. - 3
Divide the dough into 12-16 equal portions. Flatten each portion and place a pitted plum in the center. Wrap the dough around the plum, forming a smooth ball.
💡 Tip: Ensure the plum is completely enclosed in the dough. - 4
Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water.
⏱️ 10-12 minutes💡 Tip: Cook in batches if necessary to avoid overcrowding the pot. - 5
While the dumplings cook, melt the butter in a skillet over medium heat. Add the breadcrumbs and toast until golden brown.
⏱️ 5-7 minutes💡 Tip: Stir constantly to prevent burning. - 6
Remove the cooked dumplings from the water with a slotted spoon. Roll them in the toasted breadcrumbs, then toss with sugar and cinnamon.
💡 Tip: Serve immediately.
💡 Pro Tips
- ✓Use firm plums that will hold their shape during cooking.
- ✓For a richer flavor, add a tablespoon of sour cream to the dough.
- ✓If plums are very tart, you can add a pinch of sugar inside the dough before sealing.
🔄 Variations
- Use apricots instead of plums for Szilvásgombóc.
- Serve with vanilla sauce or a dollop of sour cream.