Here’s a classic Hungarian Plum Dumplings recipe (Szilvás gombóc)—soft potato-based dumplings filled with sweet plums and topped with buttery breadcrumbs and sugar 🍑✨
🇭🇺 Hungarian Plum Dumplings (Szilvás gombóc)
Ingredients (for 12–16 dumplings)
Dumplings:
- 2 cups (500 g) starchy potatoes, peeled and boiled
- 1½–2 cups (180–240 g) all-purpose flour
- 1 large egg
- Pinch of salt
Filling:
- 12 small plums, pitted
- 12 tsp sugar (1 per plum)
- Optional: cinnamon sugar for sprinkling inside
Topping:
- ½ cup (50 g) breadcrumbs
- 3 tbsp butter
- 2–3 tbsp sugar
Instructions
- Make the dough
- Mash boiled potatoes until smooth.
- Let cool slightly, then mix with egg, flour, and salt until soft but not sticky dough forms.
- Add more flour if needed.
- Prepare the plums
- Pit each plum and place 1 tsp sugar (and optional cinnamon) inside.
- Form dumplings
- Take a golf-ball-sized portion of dough, flatten it in your hand, and place a plum inside.
- Wrap dough around plum and seal completely. Roll gently into a ball.
- Cook dumplings
- Bring a large pot of salted water to a boil.
- Lower dumplings in gently and cook 8–10 minutes, until they float to the top.
- Remove with a slotted spoon and drain.
- Make breadcrumb topping
- Melt butter in a pan, add breadcrumbs, and toast until golden.
- Stir in sugar.
- Serve
- Roll dumplings in the buttery breadcrumbs or sprinkle on top.
- Serve warm, optionally with a dollop of sour cream or vanilla sauce.
🌟 Tips & Variations
- Richer dough: Add 1 tbsp butter or a splash of milk
- Extra sweet: Use plum jam instead of fresh plums
- Alternative topping: Cinnamon sugar only, or ground nuts
- Freezing: Cooked dumplings freeze well; reheat in simmering water
If you want, I can also share:
- 🍫 Chocolate-filled plum dumplings
- 🍯 Vanilla cream sauce version
- 🥔 Gluten-free potato dumplings
- 🍽️ Hungarian dessert platter ideas
Do you want me to give the chocolate-filled version next?
