Szilvás Gombóc — Print Recipe

Whole ripe plums encased in pillowy potato dough, boiled until tender, then rolled in buttery toasted breadcrumbs and sugar — a Hungarian autumn treasure.

Ingredients

800g floury potatoes
200g all-purpose flour
1 egg
Pinch of salt
12 small ripe plums, pitted
12 sugar cubes or 1 tsp cinnamon sugar per plum
100g butter
150g fine breadcrumbs
50g powdered sugar
Sour cream for serving

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.