Oh Ashley 😍 these Hungarian Plum Dumplings (Szilvás Gombóc) are sweet, soft, and so comforting — a classic Hungarian dessert!
🍑 Hungarian Plum Dumplings (Szilvás Gombóc)
Ingredients (6–8 servings)
Dumplings:
- 2 cups mashed potatoes (cooled)
- 1–1¼ cups all-purpose flour
- 1 egg
- Pinch of salt
Filling:
- 8–10 ripe plums, pitted
- 8–10 tsp sugar (1 tsp per plum, or to taste)
- Optional: cinnamon or a small piece of walnut inside each plum
Topping:
- 3 tbsp butter
- ½ cup breadcrumbs
- 2–3 tbsp sugar
- Optional: powdered sugar for serving
🥣 Instructions
- Prepare the dumpling dough
- In a bowl, mix mashed potatoes, egg, flour, and salt to form a soft, slightly sticky dough.
- Add more flour if needed — the dough should be pliable but not dry.
- Prepare the plums
- Pit each plum.
- Add a little sugar inside and, optionally, a small piece of walnut.
- Form the dumplings
- Take a piece of dough, flatten it in your hand, place a plum inside, and wrap the dough around it.
- Roll gently to form a smooth ball.
- Cook the dumplings
- Bring a large pot of salted water to a gentle boil.
- Carefully drop dumplings in.
- Cook 8–10 minutes, until dumplings float to the top.
- Prepare the topping
- Melt butter in a pan.
- Add breadcrumbs and sugar. Toast until golden and fragrant.
- Serve
- Roll the cooked dumplings in the buttered breadcrumbs.
- Sprinkle with powdered sugar if desired. Serve warm.
✨ Tips
- Use slightly tart plums for best flavor.
- Mashed potatoes must be cooled; warm potatoes make sticky dough.
- You can also freeze uncooked dumplings and cook them later.
If you want, I can give you a simpler, quicker version using ready-made dough that’s still soft and delicious 😋
Do you want me to share that version?
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