Authentic Hungarian Plum Dumplings (Szilvás Gombóc)

Course: Dessert, Sweet Main Dish

Cuisine: Central European, Hungarian, Transylvanian

Diet: Halal, Low Fat

Keyword: Hungarian plum dumplings, knedle, potato plum dumplings, Szilvás gombóc, szilvas gomboc recipe

Prep Time: 45

Cook Time: 15

Mashed Potatoes Cooling Time: 1

Total Time: 2

Servings: portions

Calories: 704kcal

Author: Timea

Traditional Hungarian plum dumplings made with a tender, gnocchi-style potato dough, filled with cinnamon-sugared prune plums, and rolled in crispy, butter-toasted breadcrumbs.

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Metrics - US Customary

Equipment

1 Large stockpot for boiling
1 Wide heavy-bottomed skillet for breadcrumbs
1 Rolling Pin
1 Handheld potato ricer or potato masher
1 Pastry wheel or sharp chef’s knife
1 Slotted Spoon or spider skimmer

Ingredients

For the Potato Dough

1 kg potatoes starchy, Russet, Idaho, or Yukon Gold; boiled whole in skins
500 g all-purpose flour plain flour, divided; plus extra for dusting
2 tablespoon semolina coarse
2 pieces eggs free-range, room temperature
100 g butter unsalted, softened to room temperature
½ teaspoon sea salt fine

For the Plum Filling

35 pieces small plums freestone/Damson; washed, dried, and pitted
3 tablespoon sugar granulated
1 teaspoon cinnamon ground

For Boiling & Serving

4 l water
2 teaspoon sea salt fine, for boiling water
2 tablespoon powdered sugar or vanilla sugar (for dusting before serving)
½ teaspoon ground cinnamon optional dusting

For the Breadcrumb Coating

100 g butter unsalted
300 g breadcrumbs fine plain dry
2 tablespoon sugar powdered

Instructions

1. Boil and Rice the Potatoes

Place whole, unpeeled potatoes into a large pot and cover with cold water. Bring to a boil and cook for 30–40 minutes until tender all the way through when pierced with a fork.
Drain immediately. Peel the skins off while the potatoes are still warm.
Pass peeled potatoes through a potato ricer into a wide mixing bowl. Spread the mashed potatoes out to allow steam to escape and let cool completely to room temperature (about 45–60 minutes).

2. Prepare the Fruit

Slice each plum lengthwise along one side, keeping the opposite hinge intact, and remove the pit.
In a small bowl, mix 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon.
Fill the cavity of each plum with ½ to 1 teaspoon of cinnamon sugar. Gently press the halves together and set aside.

3. Toast the Breadcrumbs

Melt 100 g unsalted butter in a wide skillet over medium-low heat.
Add 300 g breadcrumbs and toast, stirring constantly, for 6–8 minutes until evenly copper-brown and fragrant.
Remove from heat immediately, stir in 2 tablespoons powdered sugar, and set aside in a warm spot.

4. Mix and Shape the Dough

Bring 3–4 liters of water and 2 teaspoons of salt to a gentle simmer in a large stockpot.
To the cooled potatoes, add eggs, softened butter, semolina, and ½ teaspoon salt. Add half the flour (approx. 250 g) and begin mixing by hand.
Gradually add the remaining flour just until a soft, pliable dough forms that clears the sides of the bowl. Stop kneading immediately—do not overwork.
Dust your work surface well with flour. Roll the dough out to an even thickness of 0.5 cm (¼ inch). Cut into squares roughly 7 x 7 cm (3 x 3 inches).
Place a stuffed plum in the center of each square. Bring the four corners together, pinch all seams firmly shut to lock in juices, and roll gently between floured palms into a smooth sphere.

5. Simmer and Coat

Gently lower 6–8 dumplings at a time into simmering water with a slotted spoon.
When the dumplings float to the top, lower the heat slightly and simmer gently for an additional 2–3 minutes until cooked through.
Remove with a slotted spoon, shake off excess water, and transfer directly into the skillet with toasted breadcrumbs.
Roll until completely covered on all sides. Transfer to a serving platter, dust generously with vanilla sugar and cinnamon, and serve warm.

Video

Notes

Flour Selection: Never substitute self-raising flour. Leaveners cause the dough to expand, crack, and disintegrate in the boiling water. Use standard unbleached all-purpose or plain flour.
Potato Starch & Moisture: High-starch potatoes (like Russets) boiled in their skins absorb far less water than peeled, cubed potatoes, keeping your dough light and pillowy rather than dense.
Make-Ahead & Freezing: Do not refrigerate uncooked filled dumplings (the fruit will make the raw dough soggy). Instead, arrange uncooked dumplings on a parchment-lined baking sheet and freeze for 2 hours until solid, then transfer to a freezer bag for up to 3 months. Cook directly from frozen in gently simmering water, adding 2–3 extra minutes to the cook time after they float.

Nutrition