Hungarian plum dumplings – Szilvásgombóc

Here’s a traditional Hungarian Plum Dumplings recipe (Szilvásgombóc)—soft potato dough, sweet plums, and buttery toasted breadcrumbs 🍑🇭🇺

Hungarian Plum Dumplings (Szilvásgombóc)

Ingredients

For the potato dough

• 2 lbs (900 g) russet or Yukon Gold potatoes

• 1 large egg

• 1–1½ cups all-purpose flour (as needed)

• 1 tsp salt

For the filling

• 12–14 Italian plums (small, firm)

• 8–10 sugar cubes or ¼ cup granulated sugar

• 1–2 tsp ground cinnamon

For the coating

• ½ cup butter

• 1½ cups fine breadcrumbs

• ¼ cup sugar (optional, for sweet crumbs)

Instructions

1. Cook the potatoes

   • Boil potatoes in their skins until fork-tender.

   • Peel while warm and mash or rice until smooth. Cool completely.

2. Make the dough

   • Mix potatoes with egg and salt.

   • Gradually add flour until a soft, slightly tacky dough forms (do not overwork).

3. Prepare the plums

   • Wash, halve, and pit the plums.

   • Place a sugar cube (or 1–2 tsp sugar) and a pinch of cinnamon inside each plum. Close.

4. Form the dumplings

   • Roll dough to about ½-inch thick.

   • Cut into squares large enough to wrap each plum.

   • Enclose plums completely, sealing well.

5. Cook

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

   • Add dumplings and cook until they float, then 2–3 minutes more.

   • Remove with a slotted spoon.

6. Breadcrumb coating

   • Melt butter in a pan, add breadcrumbs, and toast until golden.

   • Add sugar if using.

7. Finish

   • Roll hot dumplings in breadcrumbs.

   • Serve warm, optionally dusted with powdered sugar.

Tips & Variations

• Traditionally served as a main course or dessert.

• Can be made with apricots instead of plums (Barackos gombóc).

• Freeze uncooked dumplings and boil from frozen.

If you’d like, I can share a shortcut version, vegan option, or explain why cooling the potatoes matters.