🇭🇺 Hungarian Plum Dumplings

Szilvásgombóc

Ingredients

Potato Dough

• 2 lb (900 g) starchy potatoes (Russet or Yukon Gold)
• 1 large egg
• 1½–2 cups all-purpose flour
• 1 tbsp butter or oil
• Pinch of salt

Filling

• 12–16 small plums, pitted
• 12–16 sugar cubes or 1 tsp sugar per plum
• ½ tsp ground cinnamon (optional)

Breadcrumb Coating

• ¾ cup breadcrumbs
• 3 tbsp butter

For Serving

• Powdered sugar (optional)

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Instructions

1. Boil potatoes in their skins until tender. Peel while warm and mash until smooth. Let cool completely.
2. Mix mashed potatoes with egg, butter, salt, and enough flour to form a soft, slightly sticky dough.
3. Divide dough into portions. Flatten each, place a plum in the center, add sugar (and cinnamon), and seal well.
4. Bring a large pot of salted water to a gentle boil. Add dumplings carefully.
5. When dumplings float, cook 2–3 more minutes, then remove with a slotted spoon.
6. Toast breadcrumbs in butter until golden.
7. Roll dumplings in breadcrumbs.
8. Dust with powdered sugar and serve warm.

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Tips

• Use small, firm plums for best results
• Don’t over-flour the dough — tenderness is key
• Traditional comfort food, often eaten as a main dish 🇭🇺💛