Step-by-Step Instructions
Step 1: Cook the Potatoes
Boil the potatoes in their skins until fork-tender.
Peel while still warm and mash until smooth.
Allow them to cool completely.
Step 2: Prepare the Dough
Mix the mashed potatoes with the flour, egg, melted butter, and salt.
Knead gently until a soft dough forms.
Avoid overworking the dough to keep it light.
Step 3: Prepare the Plums
Wash and dry the plums.
Cut each plum halfway open and remove the pit.
Place one sugar cube (or a teaspoon of sugar mixed with cinnamon) inside each plum.
Close the plum gently.
Step 4: Shape the Dumplings
Roll the dough to about ¼ inch (6 mm) thick.
Cut into squares large enough to wrap around each plum.
Place a plum in the center of each square.
Seal the dough tightly around the fruit and roll into smooth balls.
Step 5: Cook the Dumplings
Bring a large pot of salted water to a gentle boil.
Carefully lower the dumplings into the water.
Cook for 12–15 minutes, or until they float and remain on the surface for 2–3 minutes.
Remove with a slotted spoon.
Step 6: Prepare the Breadcrumb Coating
Melt the butter in a skillet over medium heat.
Add the breadcrumbs.
Cook until golden brown, stirring constantly.
Mix in the sugar and cinnamon.
Step 7: Coat the Dumplings
Roll the warm dumplings in the toasted breadcrumb mixture until evenly coated.
Step 8: Serve
Dust with powdered sugar and serve warm with additional cinnamon sugar if desired.
Tips for Perfect Hungarian Plum Dumplings
- Use starchy potatoes for a light dough.
- Do not overmix the dough.
- Choose ripe but firm plums.
- Seal the dumplings well to prevent leaks.
- Toast the breadcrumbs until golden for maximum flavor.
- Serve immediately while warm.
Serving Suggestions
Hungarian Plum Dumplings pair wonderfully with:
- Powdered sugar
- Vanilla sauce
- Sour cream
- Whipped cream
- Vanilla ice cream
- Cinnamon sugar
- Fresh plums
- Coffee or tea
Storage Instructions
Refrigerator
Store cooked dumplings in an airtight container for up to 3 days.
Freezer
Freeze uncooked or cooked dumplings for up to 3 months.
Cook frozen dumplings directly without thawing, adding a few extra minutes to the cooking time.
Reheating
Warm gently in butter or microwave until heated through.
Frequently Asked Questions
Can I use other fruits?
Yes. Apricots, peaches, strawberries, or even sweetened cottage cheese make delicious fillings.
Why is the dough made with potatoes?
Potatoes create an incredibly soft, tender dumpling that remains light after cooking.
Can I make them ahead?
Yes. Shape the dumplings and refrigerate them for up to one day before boiling.
What kind of plums work best?
Italian prune plums are traditional because they hold their shape and become wonderfully sweet when cooked.
Are Hungarian Plum Dumplings served as dessert?
Yes, but many Hungarian families also enjoy them as a sweet main course.
Nutrition (Approximate Per Dumpling)
- Calories: 220
- Carbohydrates: 36 g
- Protein: 4 g
- Fat: 7 g
- Saturated Fat: 4 g
- Fiber: 3 g
- Sodium: 140 mg
Final Thoughts
Traditional Hungarian Szilvás Gombóc is the perfect blend of rustic simplicity and comforting sweetness. With its tender potato dough, juicy cinnamon-scented plum filling, and buttery breadcrumb coating, this classic dessert has earned its place as one of Hungary’s most beloved recipes. Whether served for Sunday lunch, family gatherings, or a cozy autumn dessert, these plum dumplings bring authentic Hungarian flavor to every table.
