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Hungarian Plum Dumplings

 This is the traditional recipe for Hungarian plum dumplings with sweet, mashed potato dough and breadcrumbs crust.

This wonderful Hungarian plum dumplings dessert recipe was first made by my mom. They’re actually called Szilvas Gombocand even though this recipe has Hungarian origins, it’s very popular in Romania as well, especially in the northern part of the country.

Hungarian Plum Dumpling Recipe

This is how my mom makes this plum dumplings and how she taught me to make them. I slightly modified the recipe, trying to make it a bit healthier by substituting some of the ingredients. For example, instead of refined sugar, I used honey and dates sugar and also I lowered the amount of oil used in the original recipe.

You should try this Hungarian Plum Dumplings dessert!

This is a must-try dessert! Unfortunately, it takes almost 2 hours to make about 25 plum dumplings, but it’s totally worth it! I wanted to take a “group” photo with all the lovely plum dumplings, but it was too late; these little sweet Hungarian plum dumplings disappeared as soon as they were served!

hungarian plum dumplings

You should definitely try these Hungarian plum dumplings! Let me know if you like them as much as I do. 🙂

Hungarian Plum Dumplings

Hungarian Plum Dumpling | Gomboti cu prune

This is the traditional recipe for Hungarian plum dumplings with sweet, mashed potato dough and breadcrumbs crust.T

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 1 kg Russet potatoes
  • 250 g whole wheat flour , or gluten free flour
  • 2 eggs
  • 2 Tbsps sunflower oil
  • 25 plums, pitted
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ tsp rum extract
  • 6 Tbsps dates sugar or brown sugar
  • Garnish:
  • 2 Tbsps sunflower oil
  • 150 g breadcrumbs, or gluten-free breadcrumbs
  • honey or maple syrup

Instructions

  1. Start by boiling the unpeeled potatoes in a pot of water. After they are boiled, remove them from the water and let them cool for a couple of minutes, then peel them under cold water and mash them.
  2. Put the mashed potatoes in a large bowl and add the beaten eggs, oil and flour. Mix all ingredients together until you get a sticky and smooth dough.
  3. Mix the cinnamon, vanilla, rum and dates sugar in a small bowl. Add ½ teaspoon of this mixture into the middle of each plum.
  4. Heat the oil in a small skillet. Add the breadcrumbs and toast them for 5 minutes. Remove from heat and put them on a large plate.
  5. Divide the dough in two.
  6. Roll the dough and cut it into dumpling-size portions. Take each portion and form a small ball. Flatten the ball and place the plum into the center, then remake the ball with the plum inside.
  7. Tip: You must have flour on your hands all the time, so the dough won’t stick to your fingers.
  8. Boil some water in a large pot. Add a pinch of sea salt. When the water has reached boiling point, place some dumplings inside. Be careful, if the dumplings stick to the bottom of the pot all you need to do is to shake it a little bit.
  9. Let them boil for 5 minutes. When ready, they will rise from the bottom of the pot.
  10. Remove them from the water using a slotted spoon and roll them in the breadcrumbs.
  11. Serve with honey (or other healthy syrup) on top.
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