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 that have been cooled. Don't use leftover mashed potatoes for this recipe as you will typically have included things like salt, butter, or cream. You want the mashed potatoes to be just potatoes without any additions. You can mash them or use a ricer.
Another difference from other plum dumplings is that the dough is rolled with a pin rather than formed into dumplings by hand. A great finishing touch is a buttered breadcrumb coating and a dusting with cinnamon sugar.
These Hungarian plum dumplings look lovely when cut in half, exposing the fruit inside. You'll want to take a photo to show how your efforts paid off. They go great with pork dishes as a side or make a dessert that isn't overly sweet. If you're trimming sugar, you control how much you sprinkle on the finished dumplings.
- 5 medium potatoes (peeled, boiled, mashed and cooled)
- 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 breadcrumbs (very fine)
- 1/4 cup sugar
- 1 tablespoon cinnamon
Gather the ingredients.
Peel the potatoes and boil for 20 to 25 minutes until they are soft enough to mash. Remove them from the water, mash, and cool them. They must be cool before using in the next step.
In a large bowl, combine the cooled mashed potatoes, eggs, and salt. When well combined, add flour and mix until a soft dough forms. Cover the dough with plastic wrap and let it rest for 30 minutes.
Place a large pot of salted water on to boil.
On a lightly floured surface, roll the 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 the edges before crimping, if necessary to seal.
Carefully drop the filled dumplings individually into boiling water. Repeat until all plums are in the water. Cook for 30 minutes.
Meanwhile, melt the butter in a large skillet, add breadcrumbs, and brown. Remove from heat and set aside.
Using a slotted spoon, remove the dumplings to a colander to drain. Place the skillet back on the heat and add the dumplings, coating them with the buttered crumbs.
Mix the sugar and cinnamon.
Transfer the dumplings to a serving platter and sprinkle them with the cinnamon sugar.
Serve the dumplings warm and enjoy!