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Hungarian Plum Dumplings – Szilvásgombóc
Hungarian plum dumplings are made with mashed potatoes, the dough is the same as when you make gnocchi. Simple, tasty ingredients, they can be eaten as dessert, a meatless main dish o rside dish. A family favourit and children’s delight. Potato dumplings stuffed with plum, cinnamon, sugar and rolled in breadcrumbs.
Plum dumplings are common throughout Central and Eastern Europe. I grew up eating plum dumplings every late summer and fall, a fantastic autumn recipe that goes well with the whole family.
These dumplings are made by small plums into a potato-based dough. Then they are simmered in water and covered in buttery breadcrumbs.
These Hungarian plum dumplings look lovely when cut in half.
Hungarian plum dumplings - Szilvásgombóc
HungarianPlum Dumplings are made with mashed potatoes, the dough is the same aswhen you make gnocchi. Simple, tastyingredients, they can be eaten as dessert o rside dish. A family favorite and children’s delight. Potato dumplings stuffedwith plum, cinnamon, sugar and rolled in breadcrumbs.
Equipment
- Cutting board
- Large bowl
- Measuring cups
- Measuring spoons
- Large and medium pot
- Peeler
- Chef's knife
- Wooden spoon
- Slotted spoon
- Rolling Pin
Ingredients
- 1.7 pounds of potatoes 800 grams
- 2.5 cups of all purpose flour
- 1 cup of fine breadcrumbs
- 3 tbsp of unsalted butter
- Salt
- 1/2 cup of powdered sugar
- 1 teaspoon of ground cinnamon
- 30 small damson plum, stoned
Instructions
- Peel, cube and boil the potatoes in salted water until tender. Mash the potatoes while still warm, mash really well with no chunks left. Add 2 tablespoons of butter and let it cool completely.
- Meanwhile, toast the bread crumbs in about 1 tablespoon of butter over low heat, stirring constantly, until crunchy and golden brown. Put aside.
- Mix the potato mass with one egg, a pinch of salt, the flour and knead the dough until smooth. The dough should be light and pliable, it might be a bit sticky but do not add more flour, otherwise you dumplings will be stone-hard.
- Bring a pot of salted water to a boil.
- Sprinkle the work surface well with flour before placing the ball of dough on top. Be sure to sprinkle the dough on top as well as coat the rolling pin. I sprinkle a lot of flour on the surface, it prevents the rolled dough sticking to it. Roll it out the until it’s 0,5 thick (approx. 1/4 inch). Cut the rolled dough into 6 cm (2.5 inch) squares. Place a half plum on each square and sprinkle 1 coffee spoon of cinnamon sugar in the middle of the plums. Place the other half of the plums on the candied plums. Fold and knead the dough around plums to make them into dumplings.
- Add the dumplings to the boiling water in batches – not to over-crowd them – and gently simmer until they float on the top.
- Remove the dumplings from the water using a slotted spoon, drain and lightly roll them in breadcrumbs browned in oil.