🇭🇺 Szilvásgombóc (Hungarian Plum Dumplings)

Soft potato dumplings wrapped around juicy plums, coated in buttery toasted breadcrumbs and cinnamon sugar — this classic Hungarian dessert is pure comfort food ❤️

🥔 Ingredients

For the dough:

2 lbs (900 g) starchy potatoes (russet)
1 egg
1 cup (120 g) all-purpose flour (more if needed)
1 tbsp butter (softened)
Pinch of salt

For the filling:

8–10 small Italian plums (pitted)
8–10 sugar cubes or 4–5 tbsp sugar
1 tsp ground cinnamon

For coating:

1 cup breadcrumbs
3 tbsp butter
2–3 tbsp sugar
1 tsp cinnamon

👩‍🍳 Instructions

1️⃣ Boil the potatoes
Cook whole potatoes in salted water until tender. Peel while warm and mash until smooth. Let cool completely.

2️⃣ Prepare plums
Pit each plum and place a little cinnamon sugar (or a sugar cube) inside.

3️⃣ Make the dough
Mix cooled mashed potatoes with egg, butter, salt, and flour.
Form a soft dough — don’t overwork it.

4️⃣ Assemble dumplings
On a floured surface, roll dough about ¼ inch thick.
Cut into squares large enough to wrap each plum.
Place plum in center and seal completely, forming a ball.

5️⃣ Boil
Drop dumplings into gently boiling salted water.
Cook until they float (about 3–5 minutes). Remove carefully.

6️⃣ Toast breadcrumbs
Melt butter in a pan, add breadcrumbs, toast until golden.
Mix with sugar and cinnamon.

7️⃣ Coat
Roll warm dumplings in the breadcrumb mixture.