Hungarian Plum Dumplings (Szilvas gomboc)🇭🇺.

Prepare the potato dough
- Boil the peeled potatoes until soft.
- Mash thoroughly and let cool slightly.
- Mix in flour, egg, and a pinch of salt to form a soft, pliable dough.
Prepare the plums
- Pit the plums and place ½ tsp sugar inside each one (optional, depending on plum sweetness).
Form the dumplings
- Take a portion of the dough, flatten it in your hand, and wrap it around a plum.
- Roll gently to form a smooth ball, making sure the plum is completely covered.
Boil the dumplings
- Bring a large pot of salted water to a gentle boil.
- Carefully drop the dumplings into the water.
- Cook for 8–10 minutes, or until they float to the surface.
Prepare the breadcrumb coating
- In a skillet, melt butter over medium heat.
- Add breadcrumbs and sugar, stirring until golden brown.
- Optional: add a pinch of cinnamon for extra flavor.
Coat and serve
- Remove dumplings with a slotted spoon and roll in the buttery breadcrumb mixture.
- Serve warm.

For extra richness, add a small pat of butter inside the dumpling with the plum.
Some people like sprinkling powdered sugar on top before serving.
Dumplings can also be filled with apricots, cherries, or even sweetened quark for variation.

If you want, I can also give you a quick version using ready-made mashed potatoes that still tastes authentic but cuts the prep time in half.

Do you want me to share that version?