🥔 Hungarian Potato Dumplings (Szilvás Gombóc – Basic Version) 🇭🇺 Soft, fluffy potato dumplings—classic Hungarian comfort food. They’re often filled with plums, but this plain potato dumpling version is perfect with buttered breadcrumbs or as a side dish.
🛒 Ingredients
2 lb (900 g) starchy potatoes (Russet or Yukon Gold)
1 large egg
1½–2 cups all-purpose flour (as needed)
1 tsp salt
For the coating
½ cup breadcrumbs
3 tbsp butter
To serve (optional)
Powdered sugar (sweet version)
Sour cream (savory version)
👩🍳 Instructions
1. Prepare the Dough
Boil potatoes in their skins until fork-tender.
Drain, peel while warm, and mash until very smooth.
Let potatoes cool completely.
Add egg and salt; mix gently.
Gradually add flour until a soft, non-sticky dough forms (don’t overwork).
2. Shape the Dumplings
With floured hands, form golf-ball–size dumplings.
3. Cook
Bring a large pot of salted water to a gentle boil.
Add dumplings and cook until they float, then 2–3 more minutes.
Remove with a slotted spoon and drain well.
4. Coat
Melt butter in a pan.
Add breadcrumbs and toast until golden.
Roll dumplings in the buttery breadcrumbs.
💡 Tips
Use starchy potatoes for best texture
The dough should be soft—too much flour makes dumplings heavy
Always let potatoes cool before adding flour
🍽️ How Hungarians Eat Them
Sweet: coated in breadcrumbs + sugar & cinnamon
Savory: served with sour cream or as a side to stews
👉 Save & share with dumpling lovers! Sweet or savory—which team are you? 👇🥔
