All about Hungary: Plum dumpling

Plum dumpling

Posted on Mar 27, 2010| | | No comments:
 Hungarian plum dumplings - szilvàs gombòc - can be eaten as dessert, a meatless main dish (starting with heavy meet soupe) 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

Ingredients :
  • 5 medium potatoes, peeled, boiled, mashed and cooled
  • 2 large eggs
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 18 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

  1. 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.

  2. 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.

  3. 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.
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