Soft potato dumplings wrapped around juicy plums, rolled in buttery toasted breadcrumbs, and finished with cinnamon sugar — Szilvásgombóc is one of Hungary’s most beloved comfort desserts 🇭🇺✨
📝 Ingredients (Serves 4–6)
For the Dough:
1 kg (2 lbs) starchy potatoes
1 egg
200–250 g (1½–2 cups) all-purpose flour
1 tbsp semolina (optional, for structure)
Pinch of salt
For the Filling:
8–10 small firm plums (Italian prune plums are best)
2–3 tbsp sugar
1 tsp ground cinnamon
For the Coating:
1 cup breadcrumbs
3 tbsp butter
2 tbsp sugar
½ tsp cinnamon
👩🍳 Instructions
1️⃣ Cook the Potatoes Boil potatoes with skins on until tender. Peel while warm and mash until smooth. Let cool slightly.
2️⃣ Make the Dough Add egg, salt, and flour gradually. Mix gently until a soft, non-sticky dough forms. (Don’t overwork it.)
3️⃣ Prepare the Plums Pit the plums and place a little cinnamon sugar inside each one.
4️⃣ Shape the Dumplings Roll dough to about ½ inch (1–1.5 cm) thick. Cut into squares. Place one plum in the center and wrap dough around it, sealing well. Roll into a ball.
5️⃣ Boil Bring a large pot of salted water to a gentle boil. Add dumplings and cook 5–7 minutes after they float to the surface.
6️⃣ Make Breadcrumb Coating In a pan, melt butter. Add breadcrumbs and toast until golden. Stir in sugar and cinnamon.
7️⃣ Finish Roll warm dumplings in toasted breadcrumbs. Serve dusted with powdered sugar.
💡 Hungarian Tips
Use firm, slightly tart plums for best flavor.
If plums are very sweet, reduce the sugar inside.
Also delicious with apricots or strawberries!
Warm, sweet, and nostalgic — this is true Hungarian comfort food 🇭🇺✨
