Szilvásgombóc (Plum Dumplings)
Tender potato dumplings wrapped around whole plums, boiled until they float, then rolled in buttered breadcrumbs and cinnamon sugar. A beloved Hungarian dessert that tastes far more complicated than it is.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 1.5 lb russet potatoes, peeled
- 1.25 cups all-purpose flour
- 1 whole egg
- 8 whole fresh plums, pitted
- 4 tablespoons butter
- ½ cup panko breadcrumbs
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- 1
Cut the peeled potatoes into 1-inch chunks so they cook faster and evenly.
- 2
Bring a large pot of salted water to a rolling boil over high heat, then add the potato chunks.
- 3
Boil the potatoes until a fork slides through with no resistance, about 12–15 minutes.
- 4
Drain the potatoes thoroughly in a colander, shaking gently to remove excess water.
- 5
Return the warm potatoes to the pot and mash with a potato masher until completely smooth, about 2 minutes.
- 6
Add the egg to the mashed potatoes and stir with a wooden spoon until evenly combined.
- 7
Sprinkle 1.25 cups flour over the potato mixture and stir until a soft, sticky dough forms that pulls away from the sides of the pot.
- 8
Dust your work surface and hands lightly with flour to prevent sticking.
- 9
Tear off a piece of dough about the size of a golf ball and flatten it into a 3-inch circle in the palm of your hand.
- 10
Place a whole pitted plum in the center of the dough circle, then gently pull the edges up and around it, sealing the dough completely over the plum with no gaps.
- 11
Roll the sealed dumpling between your palms in a gentle circular motion until it becomes a smooth ball about 2 inches across.
- 12
Repeat steps 9–11 with the remaining dough and plums until you have 8 dumplings total.
- 13
Bring a large pot of salted water to a rolling boil over high heat, then gently lower the dumplings into the water one at a time using a slotted spoon.
- 14
Cook the dumplings for 2 minutes after they all float to the surface; this signals they are cooked through.
- 15
While the dumplings cook, melt the butter in a large skillet over medium heat until it's foamy and just starting to turn golden, about 1 minute.
- 16
Add the panko breadcrumbs to the melted butter and stir constantly until they turn the color of light toast, about 2–3 minutes.
- 17
Mix the sugar and cinnamon together in a small bowl.
- 18
Remove the cooked dumplings from the water with a slotted spoon and place them directly into the skillet with the toasted breadcrumbs.
- 19
Gently toss the dumplings in the breadcrumb mixture using a wooden spoon until every dumpling is evenly coated.
- 20
Sprinkle the cinnamon sugar over the dumplings and toss once more to coat.
- 21
Divide the dumplings among serving bowls and drizzle any remaining buttery breadcrumbs from the skillet over the top.
Tools you’ll need
- chef's knife
- cutting board
- large pot for boiling potatoes
- colander
- potato masher
- wooden spoon
- work surface (or cutting board)
- slotted spoon
- 12-inch skillet
- small mixing bowl
- serving bowls
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