Soft potato dumplings filled with sweet plums, rolled in buttery breadcrumbs — one of Hungary’s most loved comfort desserts 🍑 (often made with plums, despite the emoji!)
📝 Ingredients
Dumpling Dough
1 kg (2.2 lb) starchy potatoes
1 large egg
1½–2 cups (180–240 g) all-purpose flour
Pinch of salt
Filling
8–10 small plums, pitted and halved
Sugar cubes or 1–2 teaspoons sugar per plum
Ground cinnamon
Coating
½ cup butter
1½ cups breadcrumbs
Powdered sugar (optional)
👩🍳 Instructions
Prepare the potatoes Boil potatoes in skins until tender. Peel while warm and mash until smooth. Let cool slightly.
Make the dough Add egg, salt, and flour gradually to potatoes. Knead gently until soft, non-sticky dough forms.
Fill the dumplings Roll dough out about ½ cm (¼ inch) thick. Cut into squares. Place plum in center, add sugar and a pinch of cinnamon. Wrap dough around filling and seal well.
Cook dumplings Boil in salted water. When dumplings float, cook 2–3 more minutes. Remove with slotted spoon.
Prepare breadcrumb coating Melt butter in a pan. Toast breadcrumbs until golden.
Finish Roll hot dumplings in breadcrumbs until coated.
🍽️ Serving
Sprinkle with powdered sugar
Serve warm
Traditionally eaten as a main dish or dessert
💡 Tips & Variations
Use Italian prune plums for best flavor
Don’t overwork the dough — keep it light
Apricots work beautifully too (barackos gombóc)
Freeze uncooked dumplings for later
❤️ Why Hungarians Love It
Seasonal tradition
Simple ingredients
Comfort food tied to childhood memories
If you want, I can also give you: ✔️ a step-by-step photo method ✔️ a savory potato dumpling version ✔️ or a short nostalgic Facebook caption
