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Freshly made plum dumplings with cinnamon sugar and breadcrumbs
Soft potato dough dumplings filled with sweet plums and rolled in golden crumbs.

Hungarian Plum Dumplings (Szilvás Gombóc)

Author: Flavelo
Recipes Cakes and Desserts
This dish is the textbook example of potato doughs: the goal is a casing strong enough to hold the juicy fruit but soft enough to melt in your mouth. The secret lies in the ratio of potato to flour and speed. If the potato cools down, the starch structure changes, and the dough becomes heavy and rubbery. The contrast between the cinnamon breadcrumbs and the tart plum makes this dish the uncrowned king of Sunday lunches.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot for boiling (plenty of water is needed)
  • Potato ricer (for lump-free dough)
  • Slotted spoon
  • Frying pan for the crumbs
  • Pastry board

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Boil the potatoes in their skins in salted water until a knife slides into the centre without resistance. Peel whilst still hot and mash immediately.

Tip: Hot mashing is crucial. If you let the whole potato cool, the starch structure changes (retrogradation), and the dough will become gluey and sticky.
2 ✓

Spread the mashed potato out and let it cool until lukewarm. Add the flour, egg, salt, and 10g of soft butter. Knead together with quick movements, just until it comes together.

Tip: Do not over-knead! Mechanical action makes the gluten network too strong, and the dumpling will have the texture of a rubber ball.
3 ✓

On a floured board, roll out to approx. 0.5 cm thickness and cut into 12 squares. Place a teaspoon of cinnamon sugar into the centre of each washed, pitted plum.

Tip: The sugar will caramelise inside the plum and melt into a syrup with the fruit juice.
4 ✓

Place the plums on the dough squares, pinch the corners together, and form dumplings with your palms. Ensure there are no cracks!

Tip: Seal thoroughly, otherwise cooking water will get in and the delicious plum juice will leak out.
5 ✓

Meanwhile, melt 50g butter in a frying pan, add the breadcrumbs, and toast over a moderate heat, stirring continuously, until golden brown. Finally, mix in the sugar and cinnamon.

Tip: Breadcrumbs tend to burn suddenly, don't leave them unattended! They are ready when they smell nutty.
6 ✓

Cook the dumplings in boiling, lightly salted water. Once they rise to the surface, wait another 2-3 minutes. Remove with a slotted spoon, drain, and roll in the cinnamon breadcrumbs.

Tip: Do not put too many dumplings in the water at once, as they will cool it down and the dough may become soggy.

Recipe FAQ

Why is the dumpling hard?
The dough absorbed too much flour, or you kneaded it too long. You must work quickly and lightly with potato dough.
It opened up while cooking. Why?
You likely didn't seal the dough thoroughly enough around the plum, or the water was boiling too vigorously.
Can I freeze it?
Yes, freeze them raw (before cooking) on a tray, then bag them up. Put them into boiling water from frozen, but they will need to cook longer.

Ingredients

  • 500 g Potatoes (floury type, suitable for mashing)
  • 160 g Plain flour
  • 1 whole Egg (medium)
  • 12 pcs Plums (small, ripe)
  • 100 g Breadcrumbs
  • 50 g Granulated sugar (for the crumbs)
  • 12 tsp Cinnamon sugar (for the centre of the plums)
  • 1 tsp Ground cinnamon
  • 60 g Butter (10g for the dough, 50g for the crumbs)
  • 1 pinch Salt