Place the potatoes in a large pot of salted water and boil until completely tender. Drain and allow them to cool slightly.
Peel the potatoes while still warm, then mash them until completely smooth. Let the mashed potatoes cool enough to handle.
2. Make the Dough
Add the egg, butter, salt, and flour to the mashed potatoes. Mix until a soft dough forms.
Be careful not to overwork the dough. Add flour gradually—just enough to make it manageable. Too much flour can make the dumplings heavy.
3. Prepare the Plums
Wash and halve the plums, removing the pits.
If desired, place a small cube of sugar inside each plum where the pit was. This creates a delicious sweet center as the dumplings cook.
4. Form the Dumplings
Lightly flour your work surface and roll the potato dough out to about ½ cm thick.
Cut the dough into squares large enough to wrap around each plum.
Place one plum in the center of each piece of dough. Bring the corners together and gently seal the dough around the fruit.
Roll each dumpling between your palms until it forms a smooth ball.
5. Boil the Dumplings
Bring a large pot of lightly salted water to a gentle boil.
Carefully place the dumplings into the water. 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.
6. Toast the Breadcrumbs
While the dumplings cook, melt the butter in a large skillet over medium heat.
Add the breadcrumbs and toast, stirring frequently, until golden and fragrant.
Mix in the sugar and cinnamon.
7. Coat the Dumplings
Transfer the cooked dumplings directly into the toasted breadcrumbs.
Gently roll them around until completely coated.
How to Serve Szilvásgombóc
Serve the dumplings warm with a generous sprinkle of powdered sugar and cinnamon.
For an extra-special finish, add a little melted butter over the top. The contrast between the tender potato dough, juicy plum, and crisp buttery breadcrumbs is irresistible.
Helpful Tips
Choose the right potatoes: Starchy potatoes produce a lighter, softer dough.
Don’t add too much flour: The dough should be soft and pliable rather than stiff.
Use ripe but firm plums: Very soft plums can release too much juice while cooking.
Seal carefully: Make sure there are no openings in the dough, or the plum juice may escape during boiling.
Toast the breadcrumbs slowly: Golden-brown breadcrumbs give the dumplings their signature nutty flavor.
A Taste of Hungarian Tradition
Szilvásgombóc is more than just a dessert—it is a nostalgic Hungarian dish often associated with home cooking and family meals. Although it can be served as a sweet course, it is substantial enough to make a satisfying meal on its own.
Whether you grew up eating it or are trying it for the first time, these Hungarian plum dumplings are a wonderful way to enjoy the simple combination of potatoes, fresh fruit, cinnamon, and buttery breadcrumbs.
