Peel the potatoes and cut them into evenly sized pieces.
Place them in a large pot of salted water and cook until completely tender.
Drain well and allow them to steam dry for several minutes.
Mash the potatoes until smooth, making sure there are no large lumps.
Allow them to cool until warm rather than hot.
2. Make the Dough
Place the mashed potatoes in a large bowl.
Add the egg, salt, and flour gradually.
Mix until a soft dough forms.
Avoid adding too much flour—the dough should be soft and pliable rather than stiff.
3. Prepare the Plums
Wash and dry the plums.
Make a small cut and remove the pits while keeping the plum as intact as possible.
Mix the sugar and cinnamon together.
Place a little cinnamon sugar inside each plum.
4. Shape the Dumplings
Divide the dough into approximately 12–15 portions.
Flatten each piece into a small circle.
Place one prepared plum in the center.
Carefully fold the dough around the plum and pinch the edges together to completely seal it.
Roll gently between your hands to create a smooth, round dumpling.
Repeat with the remaining dough and plums.
5. Cook the Dumplings
Bring a large pot of lightly salted water to a gentle boil.
Carefully place the dumplings into the water in batches.
Stir very gently once or twice so they don’t stick to the bottom.
When the dumplings rise to the surface, continue cooking for approximately 3–5 minutes.
Remove them with a slotted spoon and drain well.
Make the Golden Breadcrumbs
6. Toast the Breadcrumbs
Melt the butter in a large skillet over medium heat.
Add the breadcrumbs and cook, stirring frequently, until they become golden brown and fragrant.
Stir in the sugar and cinnamon.
7. Coat the Dumplings
Add the cooked dumplings to the skillet with the toasted breadcrumbs.
Gently roll each dumpling around until completely coated.
Be careful not to break them.
How to Serve Szilvás Gombóc
Serve the plum dumplings warm with:
A generous sprinkle of cinnamon sugar
Powdered sugar
Extra toasted breadcrumbs
A spoonful of sour cream
Vanilla sauce, if desired
The warm plum inside creates a naturally sweet, juicy center that pairs beautifully with the buttery breadcrumb coating.
Tips for Perfect Hungarian Plum Dumplings
Use dry, fluffy potatoes. Potatoes with less moisture help create a softer dough without requiring excessive flour.
Don’t overwork the dough. Too much kneading can make the dumplings dense.
Choose smaller plums. Small, ripe plums are easier to wrap and fit nicely inside the dumplings.
Seal the dough completely. Make sure there are no gaps around the plum, otherwise the dumpling can open during cooking.
Toast the breadcrumbs slowly. Gentle cooking gives them a beautiful golden color and nutty flavor without burning them.
A Traditional Hungarian Favorite
Szilvás Gombóc has been a cherished part of Hungarian home cooking for generations. Like many traditional Central European dishes, it makes clever use of simple ingredients such as potatoes, flour, seasonal fruit, and breadcrumbs.
The recipe is especially popular when fresh plums are in season, when their sweet-tart flavor makes the filling particularly delicious.
Frequently Asked Questions
Can I use frozen plums?
Yes. Frozen pitted plums can be used, although they should be handled carefully and excess moisture should be avoided.
Can I make the dumplings ahead of time?
Yes. The uncooked dumplings can be prepared and refrigerated for a short period before cooking. You can also freeze them and cook them directly from frozen, allowing additional cooking time.
Why is my dough sticky?
The potatoes may contain too much moisture. Let them steam dry after cooking and add flour gradually until the dough becomes soft enough to handle.
Can I use another fruit?
Plums are traditional, but apricots can also be used for a delicious variation.
Final Thoughts
Hungarian Plum Dumplings (Szilvás Gombóc) are a beautiful combination of simple ingredients and traditional technique. Tender potato dough surrounds a juicy cinnamon-sweetened plum, while golden toasted breadcrumbs provide a buttery, slightly crunchy coating.
Serve them warm with cinnamon sugar for a classic taste of Hungarian homemade dessert tradition.
