Hungarian Plum Dumplings-Best “Szilvásgombóc” Recipe

Here is a traditional, best-loved Hungarian Plum Dumplings (Szilvásgombóc) recipe 🇭🇺🍑
(Soft potato dough, juicy plums, buttery crumbs)

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Hungarian Plum Dumplings (Szilvásgombóc)

Ingredients

Potato Dough

• 2 lbs (about 4 medium) russet potatoes

• 1 large egg

• 1½ cups all-purpose flour (plus more if needed)

• 1 tbsp butter, melted

• Pinch of salt

Filling

• 10–12 Italian plums (or small plums), pitted

• Sugar cubes or 1–2 tsp sugar per plum

• Ground cinnamon (to taste)

Breadcrumb Coating

• 1 cup plain breadcrumbs

• 4 tbsp butter

• 2 tbsp sugar

• ½ tsp cinnamon (optional)

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Instructions

1. Prepare the Potatoes

1. Peel potatoes, cut into chunks, and boil in salted water until tender.

2. Drain very well and mash until completely smooth.

3. Let cool slightly (important so dough isn’t sticky).

2. Make the Dough

1. Add egg, melted butter, and salt to potatoes.

2. Gradually mix in flour until a soft, non-sticky dough forms.

   • Do not overwork.

3. Prepare the Plums

1. Wash and pit plums.

2. Place a sugar cube (or sugar) and a pinch of cinnamon inside each plum.

4. Assemble Dumplings

1. Roll dough on a floured surface to about ¼-inch thick.

2. Cut into squares.

3. Place a plum in the center of each square.

4. Wrap dough around plum and roll gently into a ball, sealing well.

5. Cook Dumplings

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

2. Drop dumplings in carefully.

3. When they float, cook 2–3 more minutes.

4. Remove with slotted spoon and drain.

6. Breadcrumb Coating

1. Melt butter in a skillet.

2. Add breadcrumbs and toast until golden.

3. Stir in sugar and cinnamon.

4. Roll hot dumplings in breadcrumbs until fully coated.

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Serving

• Serve warm

• Optional toppings:

  • Powdered sugar

  • Sour cream (very traditional!)

  • Extra cinnamon sugar

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Grandma’s Hungarian Tips ❤️

• Use starchy potatoes (russet) for best texture.

• Dough should be soft—not firm.

• Don’t overcrowd the pot.

• These freeze beautifully (before or after cooking).

If you’d like:

• Apricot (barackos) dumplings

• No-egg version

• Air fryer breadcrumb coating

• Step-by-step photos

Just tell me