Boil the potatoes with their skins until fork-tender, about 25–30 minutes.
Drain well.
Peel while still warm.
Mash until completely smooth.
Allow them to cool.
Step 2: Prepare the Dough
In a large bowl combine:
Mashed potatoes
Flour
Egg
Melted butter
Salt
Mix gently until a soft dough forms.
Avoid overworking the dough to keep it light.
Step 3: Prepare the Filling
If using fresh plums:
Pit each plum without cutting it completely in half.
Place about 1 teaspoon of cinnamon sugar inside each plum.
If using plum jam, prepare small spoonfuls of the jam for filling.
Step 4: Shape the Dumplings
Roll the dough to about ¼ inch (6 mm) thickness.
Cut into squares approximately 4 × 4 inches (10 × 10 cm).
Place one plum or a spoonful of plum jam in the center.
Wrap the dough around the filling.
Seal the edges completely and gently roll into a smooth ball.
Step 5: Cook the Dumplings
Bring a large pot of salted water to a gentle boil.
Carefully add the dumplings.
Cook for 10–12 minutes, or until they float to the surface.
Remove with a slotted spoon.
Step 6: Prepare the Breadcrumb Coating
Melt the butter in a large skillet.
Add the breadcrumbs.
Cook over medium heat, stirring frequently, until golden brown and fragrant.
Step 7: Finish the Dumplings
Roll the warm dumplings in the toasted breadcrumbs until evenly coated.
Sprinkle generously with cinnamon sugar.
Serve immediately while warm.
Traditional Variations
Plum Jam Dumplings
Filled with thick homemade plum preserves for a richer flavor.
Apricot Dumplings (Barackos Gombóc)
Made with fresh apricots instead of plums.
Cherry Dumplings
Filled with sweet or sour cherries during summer.
Strawberry Dumplings
A lighter spring and summer variation.
Sweet Cheese Dumplings
Filled with lightly sweetened farmer’s cheese or ricotta.
Tips for Perfect Hungarian Plum Dumplings
Use starchy potatoes for a soft dough.
Allow the potatoes to cool before mixing the dough.
Do not overmix, or the dumplings may become dense.
Seal the dough carefully to prevent the filling from leaking.
Toast the breadcrumbs until golden for the best flavor.
Serve warm for the most authentic experience.
Serving Suggestions
Hungarian Plum Dumplings are delicious with:
Extra cinnamon sugar
Sour cream
Vanilla sauce
Melted butter
Vanilla ice cream
Fresh whipped cream
Hot coffee
Black tea
Storage Instructions
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze cooked dumplings for up to 3 months.
Reheat gently in simmering water or steam until warmed through.
Reheating
Warm in boiling water for a few minutes or lightly sauté in butter for a crispy exterior.
Frequently Asked Questions
Can I use plum jam instead of fresh plums?
Yes. Thick plum jam is a traditional and delicious alternative, especially when fresh plums are out of season.
Why is my dough sticky?
The potatoes may contain too much moisture. Allow them to cool completely and add a little more flour if needed.
Can I freeze uncooked dumplings?
Yes. Freeze them on a baking tray first, then transfer them to freezer bags. Cook directly from frozen, adding a few extra minutes to the cooking time.
Can I make the dough ahead of time?
It is best to prepare the dough fresh, as potato dough can become sticky if stored for too long.
Are Szilvás Gombóc served as dessert or a main course?
In Hungary, they are traditionally enjoyed both as a dessert and as a sweet meatless main course.
Nutrition (Approximate Per Serving)
Calories: 340
Carbohydrates: 56g
Protein: 6g
Fat: 10g
Saturated Fat: 5g
Fiber: 4g
Sugar: 20g
Final Thoughts
Hungarian Szilvás Gombóc is one of the country’s most comforting and nostalgic desserts, bringing together fluffy potato dumplings, sweet plum filling, buttery toasted breadcrumbs, and fragrant cinnamon sugar. Whether prepared with fresh seasonal plums or rich homemade plum jam, these traditional dumplings are a true celebration of Hungarian home cooking. Perfect for family meals, holiday gatherings, or a cozy weekend treat, this classic recipe is sure to become a favorite in your kitchen.
