Here’s the traditional Szilvásgombóc 🇭🇺 — soft potato-based dumplings filled with fresh plums and rolled in buttery cinnamon-sugar breadcrumbs. It’s a sweet comfort dish that Hungarians often enjoy for lunch or dessert during plum season.
Hungarian Plum Dumplings – Szilvásgombóc
Ingredients (Makes ~14–16 dumplings)
For the dough:
- 500 g (1 lb) starchy potatoes (e.g., Russet), boiled and peeled
- 200–250 g (1½–2 cups) all-purpose flour (plus extra for rolling)
- 1 egg
- 1 tbsp butter, melted
- Pinch of salt
For the filling:
- 14–16 small plums (or halved larger plums, pits removed)
- 14–16 sugar cubes (or 1 tsp sugar for each plum)
- 1 tsp ground cinnamon (for mixing with sugar)
For the coating:
- 100 g (1 cup) breadcrumbs
- 3–4 tbsp butter
- 3–4 tbsp sugar
- 1 tsp ground cinnamon