🇭🇺 Hungarian Plum Dumplings – Szilvásgombóc
A beloved Hungarian classic 🥰
Soft potato dumplings filled with juicy plums, rolled in buttery breadcrumbs and sugar.
🛒 Ingredients
Dough
- 2 lbs (900 g) potatoes (russet or Yukon gold)
- 1 egg
- 1½–2 cups all-purpose flour (as needed)
- 1 tbsp butter (softened)
- Pinch of salt
Filling
- 12–14 small plums (Italian plums are best)
- Sugar cubes or 1 tsp sugar per plum
- Ground cinnamon (optional, but traditional)
Breadcrumb Coating
- 1 cup breadcrumbs
- 3 tbsp butter
- 2–3 tbsp sugar (to taste)
- ½ tsp cinnamon (optional)
👩🍳 Instructions
- Cook the potatoes
Boil potatoes with skin on until fork-tender. Peel while warm and mash until smooth. Let cool completely. - Make the dough
Mix mashed potatoes with egg, butter, salt, and flour. Knead gently until a soft, non-sticky dough forms. Do not overwork. - Prepare plums
Wash plums, cut in half, remove pits. Place a sugar cube (or sugar + cinnamon) inside each plum and close. - Form dumplings
Roll dough on a floured surface, cut into squares. Place a plum in the center of each square, wrap dough around it, and seal well. - Cook dumplings
Drop dumplings into gently boiling salted water. When they float, cook 2–3 more minutes, then remove with a slotted spoon. - Breadcrumb coating
Melt butter in a pan, toast breadcrumbs until golden. Mix in sugar and cinnamon. - Finish
Roll hot dumplings in the breadcrumb mixture until fully coated.
🍽️ To Serve
- Sprinkle with extra sugar & cinnamon
- Or serve with vanilla sauce / sour cream
- Enjoy warm 🤍
💡 Tips
- Italian plums give the best flavor and shape
- Dough should be soft, not sticky
- Freeze uncooked dumplings for later use
If you want, I can also give you a quick version, air-fryer breadcrumb method, or a step-by-step photo post for Facebook 📸
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