Hungarian Plum Dumplings (Szilvás Gombóc) Recipe
Hungarian plum dumplings, crafted with a mashed potato dough, offer a versatile dish suitable as a dessert, main course, or side.
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Instructions
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Start boiling a large pot of salted water for the dumplings.
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Peel and boil potatoes for 20-25 minutes until tender; mash and cool them.
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Combine cooled mashed potatoes, eggs, and salt; mix in flour until a soft dough forms. Cover and let rest for 30 minutes.
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On a floured surface, roll dough to 1/3 inch thickness and cut into 2-inch squares.
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Place a plum in the center of each square, fold in half, pressing out air, and seal the edges securely.
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Carefully drop dumplings into the boiling water and cook for 30 minutes.
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Meanwhile, melt butter in a large skillet, add breadcrumbs, and brown; set aside.
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Drain cooked dumplings and toss them in the skillet with the buttered breadcrumbs to coat.
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Combine sugar and cinnamon.
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Transfer dumplings to a platter and sprinkle with cinnamon sugar. Serve warm.