Dough should be soft but not sticky. Add more flour if needed, but don’t overwork or dumplings get heavy.
3. Prepare filling
Wash and pit plums. Fill each plum with:
½–1 tsp sugar
pinch cinnamon (optional)
Traditional: put a sugar cube inside each plum.
4. Shape dumplings
Dust hands + surface with flour
Roll dough into a log, cut into 10–12 pieces
Flatten each piece into a circle
Place plum in center
Wrap dough around, seal well
Make sure there are no cracks, or plums will leak!
5. Cook dumplings
Bring a large pot of salted water to a gentle boil. Add dumplings carefully.
Cook 10–12 minutes, until they float. Let cook 2–3 minutes more. Remove with slotted spoon.
6. Prepare coating
Melt butter in pan. Add breadcrumbs. Toast until golden brown and nutty.
Stir constantly — breadcrumbs burn easily.
7. Roll dumplings
While warm, coat dumplings generously in crumbs.
🤤 SERVE WITH:
Sugar + cinnamon
Sour cream
Vanilla sauce
Melted butter
Powdered sugar
Best served warm!
😍 RESULT:
Soft potato dough
Juicy sweet plum center
Crunchy buttery coating
Cinnamon aroma
Sweet, nostalgic, irresistible
🌟 TIPS:
Use small sweet plums when in season
Don’t over-knead dough
Work quickly — dough becomes sticky
Test one dumpling first to adjust dough texture
💡 VARIATIONS:
Apricot version: Szilvásgombóc with apricots (barackos gombóc) Poppy seed coating instead of breadcrumbs Vanilla sugar coating Nut crumble coating
📣 SOCIAL CAPTION:
Hungarian Plum Dumplings – Szilvásgombóc 🇭🇺 Soft potato dough with sweet juicy plums, rolled in buttery crumbs and dusted with sugar + cinnamon. Old-world comfort you’ll fall in love with!
If you want: ✔️ Gluten-free ✔️ Air fryer breadcrumbs ✔️ No-egg dough ✔️ Quick version with canned plums
