Hungarian Plum Dumplings (Szilvas Gomboc) Recipe

Hungarian Plum Dumplings (Szilvas Gomboc) Recipe
Hungarian plum dumplings, known as szilvas gomboc, can be eaten as a treat,
a meatless fundamental dish, or side dish.

All out: 60 mins - Prep: 30 mins - Cook: 30 mins - Yield: 18 Hungarian plum dumplings

Like Polish, Romanian and Croatian plum dumplings, the batter is made with newly pureed potatoes. This mixture, nonetheless, is moved with a stick, instead of shaped into dumplings by hand.


5 medium potatoes, stripped, bubbled, pounded and cooled (don't utilize scraps)

2 enormous eggs

1 teaspoon salt

2 1/2 glasses universally handy flour

18 damson or Italian prune plums, washed and set

4 tablespoons (1/2 stick) margarine

1/2 glasses fine breadcrumbs

1/4 container cinnamon sugar


1-In a huge bowl, join potatoes, eggs, and salt. At the point when very much joined, include flour and blend until a delicate batter frames.
Spread with cling wrap and let rest 30 minutes.

2-Place an enormous pot of salted water on to bubble.

3-On a softly floured surface, move mixture to 1/3 inch. Cut into 2-inch squares. Spot a plum in the focal point of each square and overlay down the middle, squeezing out all air and fixing the edges. Soak edges before pleating if important to seal.

4-Carefully drop filled dumplings exclusively into bubbling water. Rehash until all plums are in the water. Cook 30 minutes.

5-Meanwhile, liquefy margarine in enormous skillet, include breadcrumbs and darker. Expel from warmth and put aside.

6-Using an opened spoon, evacuate dumplings to a colander to deplete. Spot skillet back on the warmth and include dumplings, covering with buttered morsels.

7-Transfer to a serving platter and sprinkle with cinnamon sugar.