Hungarian Plum Dumplings (Szilvas gomboc)

Hungarian Plum Dumplings (Szilvás Gombóc)

Ingredients

Dough:

• 2 cups (500 g) mashed potatoes (cooled)
• 1 egg
• 1 tbsp butter, melted
• 1½ cups (190 g) all-purpose flour (approx.)
• Pinch of salt

Filling:

• 8–10 small Italian plums, pitted
• 2–3 tbsp sugar
• 1 tsp cinnamon

Coating:

• 3 tbsp butter
• 1 cup (100 g) breadcrumbs
• 2–3 tbsp sugar

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Instructions

1. Prepare dough:
   Mix mashed potatoes, egg, melted butter, and salt.
   Add flour gradually until a soft dough forms (not sticky).
2. Fill plums:
   Mix sugar and cinnamon. Place a little inside each pitted plum.
3. Shape dumplings:
   Roll dough to about ¼ inch thick.
   Cut into squares.
   Place one plum in the center of each square.
   Wrap dough around plum and seal well.
4. Boil:
   Cook in lightly salted boiling water for 8–10 minutes.
   Dumplings are ready when they float.
5. Breadcrumb coating:
   Melt butter in a pan. Add breadcrumbs and toast until golden.
   Stir in sugar.
6. Finish:
   Roll cooked dumplings in sweet breadcrumbs.

Serve warm, dusted with powdered sugar.
Soft potato dough, juicy plum center, and buttery crumbs — a true Hungarian classic.