Hungarian plum dumplings - szilvas gomboc - can be eaten as dessert, a meatless main dish or side dish. Like Polish, Romanian and Croatian plum dumplings, the dough is made with mashed potatoes. This dough, however, is rolled with a pin, rather than forming the dumplings by hand.
Makes 18 Hungarian Plum Dumplings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 5 medium potatoes, peeled, boiled, mashed and cooled
- 2 large eggs
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 18 damson or Italian prune plums, washed and pitted
- 4 tablespoons (1/2 stick) butter
- 1 1/2 cups very fine bread crumbs
- 1/4 cup cinnamon sugar
- In a large bowl, combine potatoes, eggs and salt. When well combined, add flour and mix until a soft dough forms. Cover with plastic wrap and let rest 30 minutes.
- Place a large pot of salted water on to boil. On a lightly floured surface, roll dough to 1/3 inch. Cut into 2-inch squares. Place a plum in the center of each square and fold in half, pressing out all air and sealing the edges. Moisten edges before crimping if necessary to seal. Carefully drop into boiling water. Repeat until all plums are in the water. Cook 30 minutes.
- Meanwhile, melt butter in large skillet, add bread crumbs and brown. Using a slotted spoon, remove dumplings to a colander to drain. Place dumplings in skillet, coating with buttered crumbs. Transfer to a serving platter and sprinkle with cinnamon sugar.