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 thoroughly and allow the potatoes to steam for a few minutes. Removing excess moisture is important because watery potatoes require more flour.
Mash the potatoes until completely smooth.
Allow them to cool until warm.
Step 2: Make the Potato Dough
Place the mashed potatoes in a large bowl.
Add the egg, butter, and salt.
Gradually add the flour, mixing gently until a soft dough forms.
The dough should be soft and workable but not excessively sticky.
Avoid adding too much flour because this can make the dumplings heavy and dense.
Step 3: Prepare the Plums
Wash the plums and dry them well.
Make a cut along one side and remove the pit.
Try to keep the plum mostly intact.
In a small bowl, mix the sugar and cinnamon.
Place a little cinnamon sugar inside each plum where the pit was removed.
Step 4: Shape the Dumplings
Divide the potato dough into approximately 12 equal portions.
Flatten one portion into a small circle.
Place a prepared plum in the center.
Carefully wrap the potato dough around the plum, completely enclosing it.
Gently roll the filled dough between your hands until you have a smooth, round dumpling.
Repeat with the remaining dough and plums.
Step 5: Boil the Dumplings
Bring a large pot of lightly salted water to a gentle boil.
Carefully lower the dumplings into the water in batches.
Stir very gently once or twice to prevent them from sticking to the bottom.
When the dumplings rise to the surface, allow them to cook for another 3–5 minutes.
Remove them carefully with a slotted spoon and drain.
Step 6: Prepare the Breadcrumbs
While the dumplings are cooking, melt the butter in a large skillet over medium heat.
Add the breadcrumbs.
Cook, stirring frequently, until the breadcrumbs become golden brown and fragrant.
Remove the skillet from the heat.
Stir in the sugar and cinnamon.
Step 7: Coat the Dumplings
Add the cooked plum dumplings to the toasted breadcrumbs.
Gently roll and turn them until they are completely coated.
Be careful when handling them because the potato dough is tender.
Step 8: Serve
Transfer the dumplings to a serving plate.
Dust with powdered sugar and sprinkle with additional cinnamon sugar if desired.
Serve warm.
When you cut into the dumpling, the warm plum and sweet cinnamon filling should be revealed in the center.
Tips for Perfect Szilvás Gombóc
Choose the right potatoes
Starchy potatoes are best because they contain less moisture and create a lighter dough.
Let the potatoes dry
After boiling, allow the potatoes to steam dry before mashing them. This makes a big difference in the amount of flour needed.
Don’t overwork the dough
Mix and knead only until the dough comes together. Too much handling can make the dumplings tough.
Use small, firm plums
Italian or European plums are particularly good because they fit nicely inside the dough and hold their shape during cooking.
Seal the dumplings carefully
Make sure there are no openings around the plum. Any gaps can allow water to enter while the dumplings are boiling.
Don’t boil too aggressively
A gentle boil helps the dumplings stay intact.
What Does Szilvás Gombóc Taste Like?
These Hungarian plum dumplings have an irresistible combination of textures.
The potato dough is soft and tender, while the toasted breadcrumbs are slightly crisp and buttery. Inside, the plum becomes warm and juicy, creating a sweet and slightly tart center.
Cinnamon sugar ties everything together with a warm, comforting flavor.
What Does Szilvás Gombóc Mean?
In Hungarian, szilva means plum and gombóc means dumpling.
So Szilvás Gombóc literally refers to plum dumplings.
It is a classic Hungarian home-style dessert and is especially popular when fresh plums are in season.
How to Serve Hungarian Plum Dumplings
Szilvás Gombóc is traditionally served warm with its buttery breadcrumb coating.
You can also add:
Powdered sugar
Cinnamon sugar
A spoonful of sour cream
Vanilla sauce
Melted butter
Fresh plum slices
A simple dusting of powdered sugar is often all these dumplings need.
Can I Make Szilvás Gombóc Ahead?
Yes, you can prepare the dumplings ahead of time.
Shape the uncooked dumplings and place them on a lightly floured tray. They can be refrigerated for a short period before cooking.
For longer storage, freezing is a better option.
Can Hungarian Plum Dumplings Be Frozen?
Yes.
Place the shaped, uncooked dumplings on a tray in a single layer and freeze until firm.
Transfer them to a freezer-safe container or bag.
When ready to cook, boil them from frozen, allowing a few additional minutes of cooking time.
Prepare the breadcrumb coating separately and toss the cooked dumplings in it.
How to Store Leftovers
Store leftover dumplings in a covered container in the refrigerator for up to 2–3 days.
Reheat them gently in a skillet with a little butter, or warm them carefully in the oven.
The breadcrumb coating can become softer after refrigeration, but reheating in a skillet helps restore some of its texture.
Frequently Asked Questions
What kind of plums should I use?
Small Italian or European plums are ideal. They are firm enough to hold their shape while cooking and have a wonderful sweet-tart flavor.
Can I use peaches instead?
Yes, although the traditional version uses plums. Peaches can be used for a variation, provided they are firm enough to handle.
Why is my potato dough too sticky?
The potatoes may have contained too much moisture. Allow them to steam dry thoroughly and add flour gradually.
Why did my dumplings fall apart?
Make sure the dough completely surrounds the plum and that there are no cracks. Also, cook the dumplings in gently simmering water rather than a vigorous boil.
Can I make them without breadcrumbs?
The toasted breadcrumbs are a traditional part of Szilvás Gombóc and provide wonderful texture, but you can serve the dumplings simply with butter and cinnamon sugar if preferred.
Szilvás Gombóc is a beautiful example of traditional Hungarian comfort food. Simple potatoes and flour create a tender dumpling that hides a juicy plum and sweet cinnamon filling inside.
Once boiled, the dumplings are rolled in golden buttery breadcrumbs, creating the perfect contrast between soft potato dough and a delicate crunchy coating.
Serve them warm with powdered sugar and enjoy a truly comforting taste of Hungary. 🇭🇺🍑
