Hungarian plum dumplings, known as szilvas gomboc, can be eaten as a dessert, a meatless main dish, or side dish.
Like Polish, Romanian and Croatian plum dumplings, the dough is made with freshly mashed potatoes. This dough, however, is rolled with a pin, rather than formed into dumplings by hand.
- 5 medium potatoes, peeled, boiled, mashed and cooled (don't use leftovers)
- 2 large eggs
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 18 damson or Italian prune plums, washed and pitted
- 4 tablespoons (1/2 stick) butter
- 1 1/2 cups very fine breadcrumbs
- 1/4 cup cinnamon sugar
In a large bowl, combine potatoes, eggs, and salt. When well combined, add flour and mix until a soft dough forms. Cover with plastic wrap and let rest 30 minutes.
Place a large pot of salted water on to boil.
On a lightly floured surface, roll dough to 1/3 inch. Cut into 2-inch squares. Place a plum in the center of each square and fold in half, pressing out all air and sealing the edges. Moisten edges before crimping if necessary to seal.
Carefully drop filled dumplings individually into boiling water. Repeat until all plums are in the water. Cook 30 minutes.
Meanwhile, melt butter in large skillet, add breadcrumbs and brown. Remove from heat and set aside.
Using a slotted spoon, remove dumplings to a colander to drain. Place skillet back on the heat and add dumplings, coating with buttered crumbs.
Transfer to a serving platter and sprinkle with cinnamon sugar.