Ahhh, Szilvás gombóc—soft potato dumplings, jammy plums, buttery breadcrumbs, and sugar… pure Hungarian comfort. 🇭🇺💜
This is the classic, home-style recipe, the kind grandmas swear by.
Hungarian Plum Dumplings (Szilvás gombóc)
Ingredients (serves 4)
Potato Dough
- 1 kg (2.2 lb) floury potatoes (Russet / Yukon Gold)
- 250 g (2 cups) all-purpose flour
- 1 large egg
- 1 tsp salt
- 30 g (2 tbsp) butter, melted
Filling
- 10–12 small plums (Italian prune plums are ideal)
- Sugar cubes or 1 tsp sugar per plum
- Ground cinnamon (optional but traditional)
Coating
- 80 g (¾ cup) breadcrumbs
- 50 g (¼ cup) butter
- Sugar for sprinkling
- Cinnamon (optional)
Method
1. Prepare the Potatoes
- Boil potatoes in their skins until tender.
- Peel while warm and mash or rice until smooth.
- Let cool until just warm (not hot).
Dry potatoes = better dough. This matters.
2. Make the Dough
- Add egg, salt, melted butter to potatoes.
- Gently mix in flour until a soft, non-sticky dough forms.
- Don’t knead—overworking makes dumplings tough.
3. Prepare the Plums
- Wash plums, cut halfway, remove pits.
- Place sugar cube or 1 tsp sugar + pinch cinnamon inside each.
4. Shape the Dumplings
- Divide dough into 10–12 pieces.
- Flatten each piece, place a plum in the center.
- Wrap dough around plum, sealing well.
- Roll gently into smooth balls.
5. Cook
- Bring a large pot of salted water to a gentle boil.
- Add dumplings carefully.
- When they float, cook 2–3 more minutes.
- Remove with slotted spoon.
6. Breadcrumb Coating
- Melt butter in a pan.
- Add breadcrumbs and toast until golden.
- Roll hot dumplings in crumbs.
- Sprinkle with sugar + cinnamon.
Serving
- Serve warm
- Extra sugar or cinnamon on top
- Some families add a dollop of sour cream (controversial but loved)
Tips from Hungarian kitchens
- Italian prune plums = best texture
- Dough should feel pillowy, not firm
- If dough sticks, flour your hands—not the dough
- Leftovers reheat beautifully in butter
Why Szilvás gombóc is special
It’s not fancy.
It’s not fast.
It’s deeply nostalgic food—soft, sweet, buttery, and comforting.
If you want, I can:
- Give a semolina-based version (another traditional style)
- Show how to freeze them uncooked
- Or help you make a vegan version that still tastes authentic
Just tell me 💜🥟