Peel the potatoes and cut them into evenly sized pieces.
Place them in a large pot of salted water and cook until completely tender.
Drain the potatoes thoroughly.
While they are still warm, mash them until smooth.
Try to avoid leaving large pieces of potato because they can make the dough difficult to work with.
Allow the mashed potatoes to cool until they are warm rather than hot.
Step 2: Make the Potato Dough
Place the mashed potatoes in a large bowl.
Add the egg, salt, melted butter, and flour.
Mix until a soft dough forms.
The exact amount of flour can vary depending on how much moisture is in the potatoes, so add the flour gradually.
The dough should be soft and pliable without being extremely sticky.
Avoid adding too much flour because this can make the dumplings heavy and tough.
Step 3: Prepare the Plums
Wash and dry the plums.
Cut a small slit in each plum and carefully remove the pit.
Try to keep the plum mostly intact.
In a small bowl, combine the sugar and cinnamon.
Place a little cinnamon sugar inside the center of each plum.
Step 4: Roll Out the Dough
Place the dough on a lightly floured work surface.
Roll it out to approximately 1/4 inch (6 mm) thick.
Cut the dough into squares large enough to completely surround each plum.
Depending on the size of your plums, approximately 4–5 inches per square should work well.
Step 5: Wrap the Plums
Place one prepared plum in the center of each dough square.
Carefully bring the corners of the dough together around the plum.
Pinch the seams firmly to completely seal the dumpling.
Roll it gently between your hands to create a smooth, round shape.
Make sure there are no openings where the plum or its juices could escape during cooking.
Repeat with the remaining plums.
Step 6: Cook the Dumplings
Bring a large pot of salted water to a gentle boil.
Carefully lower the dumplings into the water in batches.
Avoid overcrowding the pot.
The dumplings will sink initially.
Cook them gently until they rise to the surface.
Once they float, continue cooking for approximately 3–5 minutes.
Remove them carefully with a slotted spoon.
Step 7: Prepare the Toasted Breadcrumbs
While the dumplings are cooking, prepare the coating.
Melt the butter in a large skillet over medium heat.
Add the breadcrumbs.
Toast them slowly, stirring frequently, until they become golden brown and fragrant.
Be careful not to burn them.
Remove the pan from the heat and stir in the sugar and cinnamon.
Step 8: Coat the Dumplings
Place the cooked dumplings directly into the toasted breadcrumbs.
Gently roll each dumpling around until it is completely coated.
Be careful because the dumplings are delicate while hot.
Transfer them to a serving plate.
Sprinkle with additional cinnamon sugar or powdered sugar if desired.
Tips for Perfect Hungarian Plum Dumplings
Choose the Right Potatoes
For the best texture, use starchy potatoes rather than very watery varieties.
The drier the mashed potatoes, the less flour you will need.
Don’t Add Too Much Flour
This is one of the most important tips.
Too much flour produces dense and chewy dumplings.
Add only enough flour to create a workable dough.
Cool the Potatoes Before Making the Dough
Very hot potatoes can make the dough sticky and difficult to handle.
Let the mashed potatoes cool until they are warm before adding the flour and egg.
Seal the Dumplings Properly
Make sure the dough completely surrounds each plum.
Any opening can allow the plum juices to escape during boiling.
Toast the Breadcrumbs Slowly
Low to medium heat gives the breadcrumbs time to become beautifully golden and nutty without burning.
Don’t Overcook the Dumplings
Once they float to the surface, they are nearly ready.
Overcooking can make the dough soft and fragile.
What Kind of Plums Should You Use?
Small, ripe but firm plums are ideal for Szilvás Gombóc.
Traditional Hungarian varieties are wonderful when available, but ordinary small European plums work very well too.
The plum should be sweet and flavorful while still firm enough to handle during preparation.
If your plums are very large, you can cut them in half and adjust the size of the dough accordingly.
Can I Use Frozen Plums?
Yes, although fresh plums generally provide the best texture.
If using frozen plums, thaw them completely and drain excess liquid before wrapping them in the dough.
Very wet fruit can make the dumplings difficult to seal.
What to Serve With Hungarian Plum Dumplings
Szilvás Gombóc is delicious on its own, but you can serve it with several toppings.
Cinnamon Sugar
A simple sprinkle of cinnamon sugar enhances the warm plum flavor.
Powdered Sugar
Dust the dumplings lightly with powdered sugar just before serving.
Sour Cream
A spoonful of sour cream provides a creamy, slightly tangy contrast to the sweet dumplings.
Vanilla Sauce
For a richer dessert, serve the dumplings with warm vanilla sauce.
Fresh Fruit
Additional fresh plums or berries make a beautiful accompaniment.
Can Hungarian Plum Dumplings Be Made Ahead?
Yes.
You can prepare the uncooked dumplings several hours ahead of time.
Place them on a lightly floured tray, cover them, and refrigerate until ready to cook.
You can also freeze uncooked dumplings.
Place them on a tray in a single layer and freeze until firm. Then transfer them to a freezer-safe container.
Cook them directly from frozen, adding a few extra minutes to the cooking time.
How to Store Leftover Szilvás Gombóc
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a little butter, or warm them in the microwave.
For the best texture, add fresh toasted breadcrumbs when reheating.
Can You Freeze Hungarian Plum Dumplings?
Yes.
For the best results, freeze the dumplings before boiling.
Arrange them in a single layer on a tray and freeze until solid.
Transfer them to a freezer-safe bag or container.
They can be cooked directly from frozen.
Frequently Asked Questions
What does Szilvás Gombóc mean?
Szilvás Gombóc means “plum dumplings” in Hungarian.
Are Hungarian plum dumplings made with potatoes?
Yes. Traditional Szilvás Gombóc uses a potato-based dough.
What is inside Hungarian plum dumplings?
Whole plums are placed inside the potato dough, usually with cinnamon and sugar.
Are Szilvás Gombóc sweet?
Yes. They are generally served as a sweet dish, with cinnamon sugar and toasted breadcrumbs.
Can I use another fruit?
Plums are traditional, but other fruits such as apricots or cherries can be used for variations.
Why are my dumplings falling apart?
The dough may not have been sealed properly, or the water may have been boiling too aggressively. Cook the dumplings at a gentle boil and make sure every seam is firmly sealed.
The Story Behind Hungarian Plum Dumplings
Szilvás Gombóc is part of a broader Central European tradition of fruit-filled dumplings. In Hungary, the dish became a beloved example of simple home cooking, making use of inexpensive ingredients such as potatoes, flour, seasonal fruit, and breadcrumbs.
The recipe is particularly associated with late summer and early autumn, when plums are plentiful.
Like many traditional Hungarian dishes, recipes can vary from one family to another. Some cooks use more potato, others make a thinner dough, and the amount of cinnamon sugar can vary according to taste.
Final Thoughts
Hungarian Plum Dumplings, or Szilvás Gombóc, are a beautiful example of how simple ingredients can create an unforgettable dessert.
Soft potato dough surrounds a juicy cinnamon-sweetened plum, while golden toasted breadcrumbs add a delicious nutty texture. The combination of sweet fruit, warm cinnamon, and buttery breadcrumbs makes every bite comforting and satisfying.
Whether you’re exploring Hungarian cuisine for the first time or looking for a nostalgic traditional recipe, these homemade plum dumplings are definitely worth making.
Mix with egg, butter, salt, and enough flour to make a soft dough.
Prepare the plums and fill them with cinnamon sugar.
Roll out the dough and cut into squares.
Wrap each plum completely with dough.
Boil the dumplings until they float.
Toast breadcrumbs in butter until golden.
Mix breadcrumbs with sugar and cinnamon.
Roll the cooked dumplings in the breadcrumb mixture.
Serve warm with additional cinnamon sugar or powdered sugar.
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