Szilvalekváros Derelye: Pillowy Hungarian Dumplings Hugging Sweet Plum Jam

Prep Time 30 min

Cook Time 10-15 min

Calories 191 kcal/100g

Few desserts evoke the comfort and festivity of a Hungarian home kitchen as beautifully as szilvalekváros derelye—plum jam–filled dumplings, tender on the outside, juicy in the middle, and dusted in buttery, sugary breadcrumbs. Whether served as a decadent dessert after Sunday lunch or snuck as a sneaky treat in the kitchen, derelye is Hungary’s soulful answer to all things cozy and delicious.

Sweet Nostalgia Surveyed in Flour

For many Hungarian families, making derelye is a cherished ritual, signaling special occasions, harvest time, or the arrival of fresh batches of thick, tart szilvalekvár (Hungarian plum jam). As a child, I watched with wonder as my grandmother rolled out silky sheets of pasta, dotted them with jewel-bright plums preserves, then pressed out neat little parcels with her favorite “derelyevágó”—a crimped pastry wheel. The sight of plump dumplings boiling in a bubbling pot was the prelude to the best part: coating each one in golden, toasty breadcrumbs, and dusting them generously with sugar.

What Makes Derelye Unique?

Derelye (sometimes called “Hungarian ravioli”) is always made with a fresh, eggy pasta dough and filled with vibrant homemade jam—plum is the country’s favorite, but apricot or even sweet cheese are lovely variations. Unlike Italian pasta, the dough is softer and richer, designed to yield dumplings that are satisfyingly tender. Once boiled, derelye are tossed in browned breadcrumbs and finished with a final snow of sugar, in true Hungarian fashion.

Ingredients

For the pasta dough:

• 300 g (about 2½ cups) all-purpose flour
• 2 large eggs
• 2–3 tablespoons sour cream or water (as needed)
• 1 tablespoon vegetable oil or melted butter
• pinch of salt

For the filling:

• 200 g (about ¾ cup) thick, tart Hungarian plum jam (szilvalekvár)
• 2 tablespoons sugar (optional, if jam is not very sweet)
• ½ teaspoon cinnamon (optional)

For the coating:

• 100 g (about 1 cup) fine dry breadcrumbs
• 3 tablespoons unsalted butter
• 2–3 tablespoons powdered or granulated sugar
• Extra cinnamon (optional)

Instructions

1. Make the Dough

• In a bowl, combine flour with a pinch of salt, eggs, oil or butter, and just enough sour cream or water to make a soft, pliable dough.
• Knead by hand (about 5–6 minutes) or in a stand mixer until smooth and elastic. If sticky, add a little more flour.
• Cover and rest at room temperature for at least 30 minutes to relax the gluten.

2. Prepare the Jam Filling

• In a small bowl, mix plum jam with sugar and cinnamon if using (especially if your jam is more tart than sweet). The jam should be thick enough to hold its shape; if too runny, simmer it in a saucepan for a few minutes, then cool.

3. Roll and Fill the Dumplings

• On a lightly floured surface, roll the dough into a thin rectangle (about 2–3 mm thick).
• With a knife or pastry cutter, cut the dough into 6–7 cm (2½ inch) squares.
• Place a heaping teaspoon of jam in the center of each square.
• Fold the dough over to form a triangle or rectangle, pressing the edges firmly to seal. Use a fork or a fluted pastry wheel for a decorative edge.

4. Cook the Dumplings

• Bring a wide pot of salted water to a gentle boil.
• Slide in the dumplings, a few at a time, and cook for 5–6 minutes, or until they float and the dough is tender.
• Remove with a slotted spoon and drain well.

5. Prepare the Breadcrumb Coating

• While dumplings cook, melt butter in a wide skillet over medium heat.
• Add breadcrumbs and toast, stirring, until golden brown and fragrant.
• Roll drained dumplings in the buttery crumbs until well-coated.

6. Finish and Serve

• Arrange dumplings on a platter.
• Sprinkle generously with powdered or regular sugar and extra cinnamon, if desired.
• Serve warm, with a dollop of sour cream for extra authenticity.

Tips

• Dough texture: The secret is supple, elastic dough that won’t tear when filled—don’t skip the rest period.
• Jam: Use the thickest, tartest plum jam you can find. Traditional Hungarian szilvalekvár is preferred, but any dense jam will do. Avoid runny or overly sweet jams.
• Seal well: Press edges firmly, as any jam leaks can make for sticky cooking.
• Breadcrumbs: Stir gently and toast slowly—don’t let them burn!

Variations and Twists

• Different fillings: Try with apricot jam, sweetened ricotta cheese, or even fresh fruit purees reduced to a thick jam.
• Savory derelye: Leave out sugar and cinnamon, and fill with seasoned cottage cheese or potatoes for a savory side dish.

Why We Love It

Szilvalekváros derelye delivers the comfort of dumplings and the joy of fruit preserves in every bite. The soft, pillowy dough, the zingy plum center, the nutty crunch of toasted breadcrumbs—it’s a complete symphony of flavors and textures. Making these dumplings is a time-honored ritual, the kind of kitchen magic that brings generations together, one sweet, sticky parcel at a time.

Have you tried making derelye, or do you have a special filling you love? Share your stories and favorite twists in the comments—let’s celebrate the sweetness of Hungarian tradition together!