Hungarian plum dumplings - Szilvásgombóc

Step 1

Peel, cube and boil the potatoes in salted water until tender. Mash the potatoes while still warm, mash really well with no chunks left. Add the butter and let it cool completely.

Step 2

Meanwhile, toast the bread crumbs in about 1 tablespoon of vegetable oil over low heat, stirring constantly, until crunchy and golden brown. Put aside.

Step 3

Mix the potato mass with one egg, a pinch of salt, the flour and knead the dough until smooth. The dough should be light and pliable, it might be a bit sticky but do not add more flour, otherwise you dumplings will be stone-hard.

Step 4

Bring a pot of salted water to a boil.

Step 5

Sprinkle the work surface with flour before placing the ball of dough on top. Be sure to sprinkle the dough on top as well as coat the rolling pin. I sprinkle a lot of flour on the surface, it prevents the rolled dough sticking to it. Roll it out the until it’s 0,5-1 cm thick (approx. 1/3 inch). Cut the rolled dough into 8 cm squares (approx. 3,2 inches). Place a half plum on each square and sprinkle 1 coffee spoon of cinnamon sugar in the middle of the plums. Place the other half of the plums on the candied plums. Fold and knead the dough around plums to make them into dumplings.

Step 6

Add the dumplings to the boiling water in batches – not to over-crowd them – and gently simmer until they float on the top.

Step 7

Remove the dumplings from the water using a slotted spoon, drain and lightly roll them in breadcrumbs browned in oil.

Step 8

Sprinkle with sugary ground cinnamon. Enjoy!