Here’s a classic Hungarian Plum Dumplings (Szilvás Gombóc) Recipe—soft, sweet, and perfect for dessert:
Ingredients (Makes about 12–14 dumplings)
For the Dough:
2 cups (250 g) all-purpose flour
2 large potatoes, boiled, peeled, and mashed
1 large egg
½ tsp salt
For the Filling:
12–14 small plums, pitted
2–3 tbsp sugar (optional, for sweeter plums)
½ tsp cinnamon (optional)
For Coating:
½ cup (50 g) breadcrumbs
2–3 tbsp butter
Sugar to taste
Instructions
Prepare the Dough
Mash the boiled potatoes until smooth and let them cool.
In a large bowl, combine mashed potatoes, flour, egg, and salt.
Knead gently until a smooth, slightly sticky dough forms.
Prepare the Filling
Pit the plums.
If desired, sprinkle a little sugar and cinnamon inside each plum.
Form the Dumplings
Take a piece of dough (about the size of a golf ball) and flatten it.
Place a plum in the center and wrap the dough around it, sealing completely.
Repeat with remaining dough and plums.
Cook the Dumplings
Bring a large pot of salted water to a boil.
Gently drop the dumplings into the boiling water.
Cook for 8–10 minutes, until they float to the surface.
Prepare the Coating
In a skillet, melt butter and toast breadcrumbs until golden brown.
Roll the cooked dumplings in the buttery breadcrumbs.
Serve
Sprinkle with sugar if desired and serve warm.
✨ Tips:
For extra flavor, add a pinch of vanilla sugar to the plums.
You can also serve with a dollop of sour cream or a drizzle of melted butter.
These dumplings are best eaten fresh but can be reheated gently.
If you want, I can also make a quick, punchy “viral-style” version of this Hungarian plum dumpling recipe that’s perfect for sharing on social media in under 30 seconds.
