Here is a clean, traditional, photo-free recipe for beloved Hungarian Plum Dumplings — Szilvásgombóc. Soft potato dough wrapped around cinnamon-sugar plums, rolled in buttery toasted breadcrumbs… absolutely heavenly!
🇭🇺🍑 Hungarian Plum Dumplings (Szilvásgombóc)
Tender potato dough dumplings filled with sweet plums and coated in golden, buttery breadcrumbs. A classic Hungarian comfort dessert—simple, rustic, and unforgettable.
⭐ Ingredients
For the Dough
2 lbs (900 g) potatoes, peeled
1 ½–2 cups (180–240 g) all-purpose flour (use as needed)
2 tbsp butter
1 egg
Pinch of salt
For the Filling
10–12 small plums (or halves of larger plums)
3–4 tbsp sugar
1–2 tsp ground cinnamon
For the Coating
1 ½ cups breadcrumbs
4 tbsp butter
Powdered sugar for serving (optional)
🔥 Instructions
1. Cook the Potatoes
Boil potatoes until soft.
Drain, mash very smoothly, and let cool completely (important!).
2. Make the Dough
Add butter, egg, salt, and 1½ cups flour to the cooled mashed potatoes.
Mix gently until a soft dough forms.
Add a little more flour only if sticky — dough should be soft but workable.
3. Prepare the Plums
Remove pits.
Mix sugar and cinnamon.
Fill each plum (or plum half) with a pinch of cinnamon sugar.
4. Form the Dumplings
Roll dough to about ¼ inch (0.5 cm) thickness.
Cut into squares large enough to wrap a plum.
Place a plum in the center, bring corners together, and seal tightly.
Roll gently between your palms to make a smooth ball.
5. Cook the Dumplings
Bring a large pot of salted water to a gentle boil.
Drop dumplings in batches.
Cook until they rise to the top, then give them 1–2 more minutes.
Remove with a slotted spoon.
6. Toast the Breadcrumbs
Melt butter in a pan.
Add breadcrumbs and stir until golden brown and fragrant.
7. Coat the Dumplings
Roll each hot dumpling in the toasted breadcrumbs until fully covered.
🍽️ Serve Warm
Sprinkle with extra cinnamon sugar or powdered sugar.
Delicious as dessert or even as a sweet lunch (Hungarian-style!).
💡 Tips for Perfect Plum Dumplings
Potatoes must be completely cooled before adding flour.
Dough should be soft — too much flour makes them heavy.
Seal well so they do not open during cooking.
Serve immediately for best texture.
If you want, I can also give you: ✨ Apricot Dumplings (Sárgabarackos gombóc) ✨ Sweet Cottage Cheese Dumplings (Túrógombóc) ✨ Blueberry or Strawberry Dumpling Variations
