Here’s an authentic Hungarian Plum Dumplings recipe (Szilvás Gombóc) 🇭🇺
Soft potato dumplings filled with juicy plums, rolled in buttery toasted breadcrumbs—pure Hungarian comfort.
🇭🇺 Szilvás Gombóc (Hungarian Plum Dumplings)
🛒 Ingredients
For the dough:
- 2 lbs (900 g) starchy potatoes (Russet)
- 1 egg
- 1 tsp salt
- 1½–2 cups (190–250 g) all-purpose flour
For the filling:
- 10–12 Italian plums (small, firm)
- Sugar cubes or 2–3 tbsp granulated sugar
- 1 tsp ground cinnamon
For coating:
- ¾ cup breadcrumbs
- 4 tbsp butter
For serving:
- Powdered sugar (optional)
👩🍳 Instructions
- Cook the potatoes
Boil potatoes whole with skins until tender.
Peel while warm and mash until smooth. Let cool completely. - Make the dough
Mix potatoes with egg and salt.
Gradually add flour just until a soft, non-sticky dough forms. - Prepare plums
Wash plums, cut in half, remove pits.
Fill center with a sugar cube or sprinkle with sugar + cinnamon. - Shape dumplings
Roll dough into a log, cut into pieces.
Flatten each piece, place plum inside, seal well. - Boil
Drop dumplings into gently boiling salted water.
Cook until they float + 2–3 minutes more. - Toast breadcrumbs
Melt butter in skillet, add breadcrumbs.
Toast until golden and fragrant. - Coat
Roll hot dumplings in buttery breadcrumbs.
🍽️ How to Serve
- Sprinkle with powdered sugar
- Or extra cinnamon sugar
- Serve warm as a main or dessert
💡 Authentic Tips
- Potatoes must be dry (very important)
- Use as little flour as possible
- Dough should be soft, never stiff
⭐ Variations
- Apricot dumplings (Barackos gombóc)
- Sweetened farmer’s cheese filling
- Savory version with butter & breadcrumbs only
If you want, I can also:
- Convert to metric only
- Share grandma-style tricks
- Make a gluten-free version
- Turn this into a Pinterest / Facebook post
Just tell me 😊
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