Hungarian Potato Dumplings

Here’s a classic, home-style recipe for Hungarian Potato Dumplings (often called Szilvás gombóc when filled with plums, or krumpligombóc when plain).

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Hungarian Potato Dumplings (Krumpligombóc)

Ingredients

For the dough

• 1 kg (about 2 lb) starchy potatoes (like Russet)

• 200–250 g (1½–2 cups) all-purpose flour

• 1 egg

• 1 tsp salt

For coating

• 3–4 tbsp butter or oil

• 1½ cups breadcrumbs

Optional fillings / toppings

• Fresh plums + sugar + cinnamon (traditional)

• Sour cream

• Powdered sugar (for sweet versions)

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Instructions

1. Cook the potatoes

   • Boil potatoes whole, with skins on, until tender.

   • Peel while warm and mash until completely smooth.

   • Let cool slightly.

2. Make the dough

   • Add egg and salt to the potatoes.

   • Gradually mix in flour until you get a soft, non-sticky dough.

   • Do not overwork it.

3. Shape the dumplings

   • Roll dough into a log and cut into equal pieces.

   • Flatten each piece.

   • (Optional) Place a halved plum in the center with a pinch of sugar and cinnamon.

   • Seal and roll into a ball.

4. Cook

   • Drop dumplings into gently boiling salted water.

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

   • Remove with a slotted spoon.

5. Breadcrumb coating

   • Toast breadcrumbs in butter or oil until golden.

   • Roll warm dumplings in the breadcrumbs.

6. Serve

   • Sweet version: sprinkle with powdered sugar and cinnamon.

   • Savory version: serve with sour cream or as a side dish.

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If you’d like, I can:

• Show the plum-filled (Szilvás gombóc) version step-by-step

• Share a savory Hungarian dumpling variation

• Help you adjust the recipe for fewer ingredients or smaller batches