Szilvásgombóc: Hungarian Plum Dumplings
Szilvásgombóc: Hungarian Plum Dumplings
A Story from My Grandmother’s Kitchen
Growing up, the arrival of plum season always meant one thing: it was time to make szilvásgombóc. My grandmother would gather the ripest, juiciest plums from the market, and we’d spend the afternoon together in her warm kitchen. She’d let me help with the dough—though more flour ended up on me than in the bowl! The real magic was in wrapping each plum, tucking in a little sugar and cinnamon, and watching the dumplings bob in the boiling water. We’d eat them fresh, still steaming, dusted with breadcrumbs and extra sugar. For me, szilvásgombóc is more than a dessert—it’s a memory of laughter, floury hands, and family love.
Ingredients
- 1 kg (2.2 lbs) starchy potatoes (like Russet)
- 250–300 g (2–2.5 cups) all-purpose flour (plus extra for dusting)
- 1 egg
- 1 pinch of salt
- 2 tablespoons unsalted butter (melted)
- 12–16 small, ripe plums (or halved large plums, pits removed)
- 12–16 sugar cubes (or 1/2 teaspoon sugar per plum)
- 1 teaspoon ground cinnamon
For the coating:
- 100 g (1 cup) fine breadcrumbs
- 50 g (1/4 cup) unsalted butter
- Powdered sugar and extra cinnamon, for serving
Instructions
- Prepare the Potatoes:
Boil the potatoes in their skins until tender. Drain, peel, and mash or rice them while still warm. Let them cool completely—this helps the dough stay firm. - Make the Dough:
Add the egg, melted butter, and a pinch of salt to the cooled potatoes. Gradually mix in the flour until you get a soft, slightly sticky dough that holds together. Be careful not to overwork it, or the dumplings may become tough. - Prepare the Plums:
Wash and dry the plums. If using large plums, halve them and remove the pits. Place a sugar cube (or a little sugar mixed with cinnamon) inside each plum or between the halves. - Shape the Dumplings:
Dust your hands and work surface with flour. Take a piece of dough (about the size of a golf ball), flatten it into a disk, and place a plum in the center. Wrap the dough around the plum, sealing it well and rolling it into a smooth ball. Repeat with the remaining dough and plums. - Cook the Dumplings:
Bring a large pot of salted water to a gentle boil. Carefully lower the dumplings into the water in batches. When they float to the surface, cook for another 3–4 minutes, then remove with a slotted spoon. - Prepare the Breadcrumb Coating:
While the dumplings cook, melt the butter in a large skillet and add the breadcrumbs. Toast, stirring constantly, until golden brown and fragrant. - Coat the Dumplings:
Roll each cooked dumpling in the buttery breadcrumbs until fully coated. - Serve:
Arrange the dumplings on a platter. Dust generously with powdered sugar and extra cinnamon. Serve warm, ideally straight from the pan.
Tips and Variations
- Potato Matters: Use starchy potatoes and let them cool before making the dough—this ensures a light, tender dumpling.
- Don’t Overwork the Dough: Too much kneading makes the dumplings dense. Mix just until combined.
- Seal Well: Make sure the dough is sealed around the plums to prevent them from bursting during cooking.
- Breadcrumbs: Toast the breadcrumbs slowly in butter for a rich, nutty flavor.
- Variations: You can fill the dumplings with apricots or even Nutella for a twist, but nothing beats the classic plum version.
Why We Love It
Szilvásgombóc is more than a dessert—it’s a celebration of the harvest, a reason to gather in the kitchen, and a sweet reminder of family traditions. Whether you’re making them for a special occasion or just because, these Hungarian plum dumplings are sure to bring joy to your table.
Have you tried szilvásgombóc? What’s your favorite childhood dessert? Share your stories and tips in the comments below!