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Hungarian

Szilvás gombóc

Hungarian plum dumplings made with tender potato dough, filled with cinnamon-sugar plums and rolled in buttery toasted breadcrumbs. They are served warm, with extra cinnamon sugar melting into the crumb coating.

Szilvás gombóc — Hungarian — ChefSnap
35 minsPrep
45 minsCook
6Serves
MediumDifficulty
710 kcal per serving14g protein 118g carbs 21g fat
Watch it made — Szilvás gombócWatch it madeszazsu · 13:41

Ingredients

Method

  1. Put the unpeeled potatoes in a pot, cover with cold water, and boil until tender, about 25 minutes.
  2. Drain the potatoes, peel them while warm, press or mash them very finely, then spread them out and let them cool completely.
  3. Mix the granulated sugar with the cinnamon in a small bowl.
  4. Open each plum just enough to remove the pit, then fill the cavity with a pinch of cinnamon sugar and close it again.
  5. Melt the butter or lard in a wide pan, add the breadcrumbs, and toast over medium-low heat, stirring often, until deep golden and fragrant; set aside.
  6. Bring a large pot of lightly salted water to a gentle boil.
  7. On a floured board, combine the cooled mashed potato with the flour, semolina, egg, and salt, kneading briefly just until a soft dough forms.
  8. Roll the dough into a thick log and cut it into 6 equal pieces.
  9. Flatten each piece into a round, place one filled plum in the center, and seal the dough around it, rolling gently into a smooth dumpling.
  10. Lower the dumplings into the gently boiling water and cook until they rise to the surface, then simmer for 3 more minutes.
  11. Lift the dumplings out with a slotted spoon, drain briefly, and roll them carefully in the toasted breadcrumbs.
  12. Serve warm, dusted with powdered sugar and any remaining cinnamon sugar.

Common questions

Can I substitute the plums with other fruit for szilvás gombóc?

Yes—apricots or large prune plums work well. Use ripe but firm fruit so they hold shape. If using larger fruit, cut into smaller pieces and keep the filling minimal so the dumplings seal easily and cook through evenly.

How long does it take to make szilvás gombóc from start to finish?

Plan on about 60–90 minutes total. Boiling and cooling the potatoes takes the longest, plus shaping and cooking the dumplings. If the potatoes are cooled completely in advance, assembly and cooking go much faster.

What are the most common mistakes when making potato plum dumplings?

Using warm or wet potatoes makes the dough sticky and heavy. Overworking the dough can make dumplings tough. Also, don’t overfill the plums or boil too hard; both can cause the dumplings to split open.

How should I store leftover szilvás gombóc and reheat them?

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a little butter, or briefly in the microwave. The breadcrumb coating is best when freshly made, so add extra before serving if needed.

What is the best way to serve szilvás gombóc?

Serve warm, generously coated in buttery toasted breadcrumbs and finished with powdered sugar. A little extra cinnamon sugar on top is traditional. They’re best eaten shortly after cooking, while the plum is juicy and the coating is crisp.