🍑🍂 Hungarian Plum Dumplings – Best Authentic Szilvásgombóc Recipe 🇭🇺 Soft potato dough wrapped around juicy plums, rolled in buttery breadcrumbs—this is one of Hungary’s most beloved traditional desserts.
🛒 Ingredients
Potato Dough
2 lb (900 g) starchy potatoes (Russet or Yukon Gold)
1 large egg
1½–2 cups all-purpose flour (as needed)
1 tsp salt
Filling
10–12 small plums (Italian plums are best)
Sugar cubes or 1–2 tsp granulated sugar per plum
½ tsp cinnamon (optional)
Breadcrumb Coating
¾ cup breadcrumbs
3 tbsp butter
To serve
Powdered sugar (optional)
Extra cinnamon (optional)
👩🍳 Instructions
1. Prepare the Potatoes
Boil potatoes in their skins until fork-tender.
Drain, peel while warm, and mash until very smooth.
Let cool completely (important!).
2. Make the Dough
Mix mashed potatoes with egg and salt.
Gradually add flour until a soft, slightly sticky dough forms. 👉 Do not overwork or add too much flour.
3. Prepare the Plums
Wash plums and cut a slit to remove the pit.
Place a sugar cube (or sugar + cinnamon) inside each plum.
4. Shape the Dumplings
Roll dough out on a floured surface (about ¼ inch thick).
Cut into squares.
Place one plum in the center of each square.
Wrap dough around plum and seal well into a ball.
5. Cook
Bring a large pot of salted water to a gentle boil.
Add dumplings carefully.
When they float, cook 2–3 more minutes.
Remove with a slotted spoon.
6. Breadcrumb Coating
Melt butter in a pan.
Add breadcrumbs and toast until golden.
Roll hot dumplings in the breadcrumbs.
💡 Pro Tips (Hungarian Style)
Always cool potatoes before adding flour
Use Italian prune plums for best flavor
Dough should be soft, not bread-like
Freeze uncooked dumplings for later use
📜 A Bit of Tradition
Szilvásgombóc is a classic Hungarian comfort dessert, often served in late summer and autumn when plums are in season. Every Hungarian family has their own version—but this one is as close to authentic as it gets ❤️🇭🇺
👉 Save this recipe & share with dumpling lovers! Do you like them extra sweet or lightly sweetened? 👇🍑
