Ahhh yes 😍🍑 Szilvás Gombóc—Hungary’s iconic dessert! Soft, pillowy potato dumplings filled with sweet plums, rolled in buttery breadcrumbs and sugar. Here’s a classic, traditional recipe:
🇭🇺 Plum Dumplings (Szilvás Gombóc)
Ingredients
Dumplings
- 1 kg potatoes (starchy, like Russet)
- 250–300 g all-purpose flour
- 1 egg
- Pinch of salt
- 8–10 plums (small or medium), pitted
- 8–10 sugar cubes or 1–2 tsp sugar (for filling)
Topping
- 50 g butter
- 100 g breadcrumbs
- 3–4 tbsp sugar
- Optional: ground cinnamon
Instructions
Prepare the Potatoes
- Peel and boil potatoes until soft.
- Mash thoroughly while still warm. Let cool slightly.
Make the Dough
- Add flour, egg, and salt to mashed potatoes. Knead into a smooth, pliable dough.
- Dust your hands with flour to prevent sticking.
Fill the Dumplings
- Flatten a small piece of dough in your hand.
- Place a plum and a sugar cube inside, wrap the dough around to seal completely.
- Repeat with remaining plums.
Cook the Dumplings
- Bring a large pot of salted water to a gentle boil.
- Carefully drop dumplings into water.
- Cook 10–15 minutes until they float to the top.
Prepare Topping
- In a pan, melt butter and toast breadcrumbs until golden.
- Stir in sugar and cinnamon if using.
Serve
- Roll cooked dumplings in buttery breadcrumbs.
- Serve warm, optionally with a sprinkle of powdered sugar.
Tips & Tricks ✨
- Use starchy potatoes for the fluffiest dumplings
- Make sure to seal the plums tightly—no sugar leaks!
- Can substitute plums with apricots or cherries for variation
If you want, I can also make a step-by-step photo-friendly version or a viral Facebook post style for this Hungarian classic 😄.
Do you want me to do that?
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