Hungarian Plum Dumplings

Hungarian Plum Dumpling Recipe
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 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.

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!


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

4.5 from 2 reviews
Hungarian Plum Dumplings
 
Prep time
Cook time
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This is the traditional recipe for Hungarian plum dumplings with sweet, mashed potato dough and breadcrumbs crust.T
Author:
Recipe type: Dessert
Cuisine: Hungarian
Serves: ~25 dumplings
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.
hungarian plum dumplings

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About the Author

Ruxandra

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > ruxandramicu.ro < and contact me!

12 Comments on “Hungarian Plum Dumplings”

  1. 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!!

  2. 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.

    1. 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!

  3. 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.

    1. 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 😀

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