Prepare the Dough: Mash the boiled potatoes while still warm. Let them cool slightly. Add egg, salt, and flour gradually to form a soft, pliable dough.
Prepare the Plums: Pit the plums and place a sugar cube (or sprinkle sugar) inside each plum.
Form Dumplings: Take a portion of dough, flatten it in your hand, and wrap it around a plum. Roll gently to seal and shape into a smooth ball.
Boil Dumplings: Bring a large pot of salted water to a boil. Reduce to a simmer and gently add the dumplings. Cook 8–10 minutes or until they float to the surface. Remove with a slotted spoon.
Prepare Breadcrumb Coating: In a pan, melt butter and lightly toast breadcrumbs until golden. Stir in sugar (and cinnamon, if using).
Coat Dumplings: Roll the cooked dumplings in the buttery breadcrumb mixture until fully coated.
Serve: Serve warm, optionally with a dollop of sour cream or a dusting of powdered sugar.
💡 Tips:
Work gently with the dough; it’s soft and sticky. Use extra flour on your hands if needed.
Some recipes use a little semolina in the dough for extra elasticity.
Gombóc can also be made with apricots or cherries instead of plums.
If you like, I can also give you a shortcut version where the dumplings are just as delicious but take half the time to prepare, perfect for a cozy dessert night. Do you want me to share that?
