Hungarian plum dumplings – Szilvásgombóc🇭🇺

Instructions

1. Make the dough:
   • Mash boiled potatoes until smooth and let cool.
   • Mix in egg and a pinch of salt.
   • Gradually add flour until a soft, slightly sticky dough forms.
2. Prepare the plums:
   • Pit the plums and, if desired, sprinkle a little sugar inside each.
3. Assemble dumplings:
   • Take a piece of dough (about the size of a golf ball), flatten it, and wrap it around a plum. Pinch to seal completely.
4. Cook dumplings:
   • Bring a large pot of salted water to a boil.
   • Carefully drop dumplings into boiling water.
   • Cook 8–10 minutes, until they float to the surface.
5. Prepare coating:
   • In a small skillet, melt butter and toast breadcrumbs until golden. Stir in sugar.
6. Coat dumplings:
   • Remove cooked dumplings with a slotted spoon and roll in buttery breadcrumb mixture.
7. Serve:
   • Serve warm, optionally dusted with powdered sugar or a dollop of sour cream.

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💡 Tips & Variations

• Extra flavor: Add a pinch of cinnamon or a splash of rum to the sugar inside plums.
• Fruit swap: Try apricots or cherries if plums aren’t available.
• Texture tip: Use starchy potatoes (like Russets) for the fluffiest dough.

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If you like, I can also give you a shortcut version using pre-made mashed potatoes to make the dumplings faster while keeping them soft and traditional.

Do you want me to share that?