Hungarian Plum Dumplings (Szilvás Gombóc)

 Ingredients

For the dough:

500 g potatoes, peeled

150 g all-purpose flour

1 egg

1 tbsp butter

Pinch of salt

For the filling:

8–10 fresh plums, pitted

2 tbsp sugar

1 tsp ground cinnamon

For the coating:

100 g breadcrumbs

50 g butter

2 tbsp sugar

1 tsp cinnamon

Instructions

Cook the potatoes

Boil the potatoes until tender.

Drain and mash them while still warm.

Let them cool.

Prepare the dough

Mix the mashed potatoes with flour, egg, butter, and salt.

Knead into a soft dough.

Prepare the plums

Mix sugar and cinnamon.

Fill each plum with a little of the sugar-cinnamon mixture.

Form the dumplings

Roll the dough out to about 5 mm thickness.

Cut into squares.

Place a plum in the center of each square and wrap the dough around it.

Seal well and shape into balls.

Cook the dumplings

Bring a large pot of salted water to a gentle boil.

Add the dumplings and cook for 8–10 minutes, until they float to the surface.

Make the coating

Melt the butter in a skillet.

Add the breadcrumbs and toast until golden brown.

Stir in the sugar and cinnamon.

Finish

Roll the cooked dumplings in the toasted breadcrumb mixture.

Serve warm.

Serving Suggestion

Serve with extra cinnamon sugar on top. These dumplings are delicious as a dessert or a sweet main course. Enjoy! 🇭🇺🍑