Instructions
1. Make the dough
- Mash boiled potatoes while still warm until smooth.
- Add egg, melted butter, and salt.
- Gradually mix in flour until a soft, slightly sticky dough forms.
- Do not overwork — it should be pliable but not tough.
2. Prepare the coating
- In a large skillet, melt butter over medium heat.
- Add breadcrumbs and toast until golden brown.
- Remove from heat, stir in sugar and cinnamon, set aside.
3. Shape the dumplings
- Lightly flour your hands and work surface.
- Roll dough to about ½ cm (¼ inch) thick.
- Cut into squares large enough to wrap around a plum.
- Place a plum (with pit removed) in the center of each square.
- Fill plum cavity with 1 sugar cube (or cinnamon-sugar mix).
- Wrap dough around plum, sealing edges well, and roll into a smooth ball.
4. Cook the dumplings
- Bring a large pot of lightly salted water to a gentle boil.
- Drop dumplings in batches, stirring gently to prevent sticking.
- Cook for about 8–10 minutes, or until they float to the surface.
5. Coat and serve
- Remove dumplings with a slotted spoon, drain well, and roll in toasted breadcrumbs.
- Serve warm, dusted with extra cinnamon-sugar if desired.
Authentic Tips
- In Hungary, this is often eaten as a main sweet lunch with cold milk or sour cream on the side.
- You can also make apricot dumplings (sárgabarackos gombóc) with the same dough.
- Potato dough can be tricky — if it’s too soft, chill it for 30 minutes before shaping.
If you want, I can also give you the grandmother-style Szilvásgombóc recipe, which uses a richer butter-potato dough that’s extra fluffy and never gummy. Would you like that version?