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Hungarian Plum Dumplings-Served on the Plate

Hungarian Plum Dumplings

Course: Dessert, Main Course
Cuisine: Hungarian, Romanian, Transylvanian
Diet: Halal, Low Fat
Keyword: Hungarian plum dumplings, Hungarian plum dumplings recipe
Prep Time: 1 hour
Cook Time: 15 minutes
Mashed Potatoes Cooling Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 8 portions
Calories: 533kcal
Author: Timea
Hungarian plum dumplings served warm with vanilla sugar on top is the dessert that marked my childhood, and it will surely delight you too.
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  • 1 kg potatoes white
  • 500 g flour self raising
  • 2 tbsp semolina coarse
  • 2 pieces eggs free-range
  • 100 g butter unsalted
  • ½ tsp sea salt kosher


  • 35 pieces plums ripe
  • 3 tbsp sugar powdered
  • 1 tsp cinnamon powder


  • 2 l water
  • 2 tsp sea salt kosher


  • 100 g butter unsalted
  • 300 g breadcrumbs
  • 2 tbsp sugar powdered


  • Boil the potatoes in their skins for about 30-40 minutes, let them cool, peel, and mash them.
  • Cut the plums in half with a knife, not wholly, but enough to remove the core from them.
  • Melt the butter in the pan, then pour the whole amount of breadcrumbs and fry it, constantly stirring, until it becomes copper-brown.
  • Put the cooled mashed potatoes in a mixing bowl and add the rest of the ingredients: eggs, salt, sugar, butter at room temperature and semolina.
  • Mix all the ingredients by hand and knead the dough until it hardens and detaches from the bowl’s walls.
  • Boil the water in a larger pot and add two teaspoons of sea salt.
  • Stretch the dough on a work surface sprinkled with flour until it is 0.5 cm (0.2-0.3 inches) thick and cut it into approximately equal-sized squares.
  • In the middle of each square, place a plum in which you have put a teaspoon of cinnamon sugar.
  • Take a square of plum dough in your hand, close the corners over the fruit and roll it in the palm until you get a spherical shape like a ball.
  • Boil the dumplings slowly, and after they have risen to the surface, simmer for another two minutes, after which they can be removed.
  • Once the dumplings are cooked, take them out, drain the water as best as possible, and roll them in the fried breadcrumbs.
  • Hungarian plum dumplings must be served warm, dusted with sugar and cinnamon.



It's important to use white potatoes that become crumbly after boiling and not potatoes for salads.
The amount of flour required will differ depending on the type of potatoes used.
Because the dough is a little sticky, you can work with dry hands and sprinkle some flour on your palms.


Calories: 533kcal | Carbohydrates: 109g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1049mg | Potassium: 716mg | Fiber: 6g | Sugar: 13g | Vitamin A: 61IU | Vitamin C: 25mg | Calcium: 133mg | Iron: 6mg