Whole ripe plums encased in pillowy potato dough, boiled until tender, then rolled in buttery toasted breadcrumbs and sugar — a Hungarian autumn treasure.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: powdered sugar, cinnamon
Accompaniments: sour cream
Instructions
-
1
Boil potatoes in skins until tender. Peel and rice while hot. Cool slightly, then mix with flour, egg, and salt into a smooth dough.
-
2
Place a sugar cube or cinnamon sugar inside each pitted plum.
-
3
Flatten a portion of dough in your palm, place a plum in the center, and wrap dough around it, sealing completely. Roll into a smooth ball.
-
4
Lower dumplings gently into boiling salted water. Cook 8-10 min after they float to the surface.
-
5
Melt butter in a skillet, add breadcrumbs, and toast until golden. Add powdered sugar.
-
6
Roll hot drained dumplings in the buttery breadcrumbs until well coated. Serve warm with sour cream.
Did You Know?
Szilvás gombóc is one of the rare Hungarian dishes that can be served as both a main course and a dessert — in late summer, many Hungarian families eat nothing else for dinner.
Chef's Notes
Equipment Tips
- potato ricer
- large pot
- skillet
- slotted spoon
Garnishing
powdered sugar, cinnamon
Accompaniments
sour cream
The Story Behind Szilvás Gombóc
Plum dumplings are a beloved tradition across Central Europe, but Hungary's version — using potato dough and buttery breadcrumb coating — is considered the definitive one. They appear on tables every late summer when the small, tart Italian plums ripen. Making szilvás gombóc together is a cherished family activity.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!