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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 dumplings, popular also as “zwetschgenknödel” in Germany, are a traditional Hungarian dessert made with plums wrapped in a dumpling-like dough. These dumplings are then boiled in water or a sweet syrup, and served warm with a sprinkle of powdered sugar.

The origins of Hungarian plum dumplings can be traced back to the rural regions of Hungary and the neighboring countries of Austria and the Czech Republic, where plums have been a staple fruit for centuries. This dessert has become a beloved traditional treat for families during the fall season, when plums are in abundance.

Hungarian Plum Dumpling | Gomboti cu prune
Hungarian Plum Dumplings

While the traditional recipe calls for plums, there are variations that use other fruits such as apricots or peaches. Some recipes even call for a sweet filling made from nuts, sugar, and spices.

Making it Gluten-Free: For those following a gluten-free diet, a gluten-free flour can be used in place of traditional flour to make the dough. I’ve tried it and it works just fine.

Hungarian Plum Dumpling Recipe

This is how my mom makes the plum dumplings each Fall and the way she taught me how 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.

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!

Tips for the best Hungarian plum dumplings

  1. To make the dumplings extra soft and fluffy, let the dough rest for about 10 minutes before rolling and stuffing.
  2. For a crispier texture, pan-fry the dumplings in butter until golden brown before boiling.
  3. To make a sweet syrup, combine sugar, water, and a touch of vanilla extract and simmer until the sugar dissolves.

So there you have it, a delicious and traditional Hungarian dessert that’s perfect for the fall season! These plum dumplings are a comforting and sweet treat that can be enjoyed on their own or with a scoop of vanilla ice cream.

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

Yield: 25

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.

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


  • 1kg (35oz) Russet potatoes
  • 250g (2 cups) 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


  • 2 Tbsps sunflower oil
  • 150g (1 ½ cups) breadcrumbs, or gluten-free breadcrumbs
  • honey or maple syrup


  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.

Nutrition Information



Amount Per Serving Calories 93Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 7mgCarbohydrates 16gFiber 1gSugar 10gProtein 2g

I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.

Did you make this recipe?

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Wednesday 28th of November 2018

Yummy recipe!!! I usually replace the breadcrumb coting with ground walnuts raw or toasted, it takes this recipe to the next level. Either way these dumplings are the bomb!

Ruxandra Micu

Thursday 6th of December 2018

Great idea, Cuchi! Will give it a try. :)

Mary Jane

Monday 16th of July 2018

OMG I missed these so much! Just tried the recipe yesterday and they have the exact same taste I remember from my childhood. Thank you for writing this recipe!!


Tuesday 17th of July 2018

You're welcome! :D

Silvia M

Sunday 27th of August 2017

My parents are from Hungary and we had these every year in the fall. My mom always added one sugar cube to the prune plum cavity before surrounding the plum with dough. We always ate them as a main course, especially after soup. Mom always served them with powdered sugar sprinkled over the bread crumbs, way less sweet than syrup.


Thursday 7th of September 2017

Great idea with the sugar cube inside! Bet they were great! I haven't tried them this year, but I want to. Too bad they take so long to make. I would eat these every day!


Thursday 18th of September 2014

You forgot to mention that the breadcrumbs are browned in the oil (I use coconut oil) and a little bit of cinnamon. Usually cinnmon sugar is passed aroud with the sylvas gomboc. I also freeze some before they are boiled for use later. Just did that on Monday actually, We will use them on Friday as a second course to gulyas leves (goulash soup) This whole Gomboc and soup thing will remind me of my mom. By the way I was born in Budapest.


Tuesday 7th of October 2014

I usually skip the browning part, but very good tip! Thanks Judit! Cinnamon sounds great! Don't know why I haven't thought of this :D


Thursday 8th of December 2011

@Vegan Magic: Thank you! I'm glad you like it! Btw LOVE your recipes;easy, healthy and delicious! :)

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