Hungarian Plum Dumplings (Szilvás Gombóc) Recipe

Ingredients

Dough

• 1 kg potatoes
• 250 g all-purpose flour
• 1 egg
• 1 tbsp butter
• pinch of salt

Filling

• 10–12 plums (pitted)
• sugar cubes or 2–3 tbsp sugar
• 1 tsp cinnamon

Coating

• 100 g breadcrumbs
• 50 g butter
• 2 tbsp sugar

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Instructions

1. Boil potatoes until soft, peel and mash.
2. Let cool slightly, then mix with flour, egg, butter, and salt to form dough.
3. Roll dough about 5 mm thick and cut into squares.
4. Place a plum in each square, add sugar and cinnamon inside.
5. Wrap dough around the plum and form dumplings.
6. Cook in boiling salted water for 8–10 minutes until they float.
7. Melt butter, add breadcrumbs and toast until golden, then add sugar.
8. Roll cooked dumplings in the breadcrumb mixture.

Serve warm, optionally with extra sugar or cinnamon on top.