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Hungarian Plum Dumplings

The Hungarian Plum Dumplings (szilvás gombóc) are summer sweets and look great when cut in half and exposing the colorful plum inside.
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: Hungarian
Keyword: dumpling, feast, plum, summer
Servings: 4 people
Author: Myreille

Ingredients

  • 6 medium potatoes
  • 16-20 purple plums
  • 1 eggs
  • 200 grams plain flour
  • 4-5 tablespoons sugar
  • 1-2 teaspooms cinnamon powder
  • ½ teaspoon salt
  • 100 grams breadcrumbs
  • 2 tablespoons sunflower (or canola) oil

Instructions

  • Peel the potatoes and cube. Cook them in salted water for 20 to 25 minutes. Remove from heat as soon as the tip of a knife can pierce one easily. Drain the potatoes perfectly and mash with potato masher. Let the mashed potatoes cool completely. (Generally we cook and mash the potatoes the night before.)
  • In large bowl mix the potato and eggs with a fork.
  • Add flour and pinch of salt. Mix until a soft dough forms. Cover the dough with plastic wrap and let it rest for 30 minutes.
  • Brown the breadcrumbs in the oil.
  • Place a large pot of salted water on to boil.
  • In small bowl mix 2 tablespoon sugar with 1 teaspoon cinnamon powder.
  • On a lightly floured surface, roll the dough to 1 cm (1/3 inch). Cut into 5-cm (2-inch) squares.
  • Cut in half each plum and roll them in the sugar-cinnamon mix.
  • Put a plum in the middle of square dought. Flour your hands. Pinch the edges of the dough together and rolling it to form a ball.
  • Drop the dumplings into the salted boiling water one by one. Cook 5-6 duplings at time. Boil gently uncovered for 6 to 8 minutes after they rise to the surface.
  • When the dumplings are done, remove them carefully, roll them in the breadcrumbs.
  • Serve warm with cinnemon sugar mix.

Notes

The dough of plum dumplings is resembles Italian gnocchi.