Hungarian plum dumplings – Szilvásgombóc🇭🇺.

Hungarian Plum Dumplings – Szilvásgombóc 🇭🇺🍑

Ingredients (Serves 4–6)

For the Dough:

• 2 lbs (1 kg) potatoes, peeled
• 1 cup (125 g) all-purpose flour (plus extra if needed)
• 1 large egg
• 1 tbsp butter, softened
• Pinch of salt

For the Filling:

• 8–10 small plums, pitted
• 3–4 tbsp sugar
• 1 tsp ground cinnamon

For the Coating:

• 1 cup (100 g) breadcrumbs
• 3 tbsp butter
• 2 tbsp sugar

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Instructions

1. Cook potatoes:
   Boil peeled potatoes until tender. Drain well and mash until smooth. Let cool completely.
2. Make dough:
   Mix cooled mashed potatoes with egg, butter, salt, and flour. Knead gently until soft dough forms (add a little more flour if sticky).
3. Prepare filling:
   Mix sugar and cinnamon. Place a little cinnamon sugar inside each pitted plum.
4. Form dumplings:
   Divide dough into equal portions. Flatten each piece, place a plum in the center, and wrap dough around it, sealing completely. Roll into smooth balls.
5. Boil dumplings:
   Bring a large pot of salted water to a gentle boil. Add dumplings and cook 8–10 minutes. They are done when they float to the surface.
6. Make breadcrumb coating:
   In a pan, melt butter. Add breadcrumbs and toast until golden brown. Stir in sugar.
7. Coat dumplings:
   Remove dumplings with a slotted spoon and roll them in the toasted breadcrumb mixture.
8. Serve:
   Sprinkle with extra cinnamon sugar and serve warm.

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💡 Tip: These taste even better the next day lightly reheated in butter until slightly crispy outside.