Szilvas gomboc are a bite of home for me. It brings back memories of my grandmother, Naomi, of blessed memory. It’s hard to put into words how much love and generosity are wrapped up in this recipe. She would make these dumplings on special occasions—usually when she wanted to spoil my dad, because she knew just how much he loved her cooking.
They’re the most wonderful combination of soft, warm potato dumplings filled with juicy plums, finished with a generous coating of sweet, buttery toasted breadcrumbs that are impossible to stop eating.
In Hungary, these are often served with sour cream, but it’s completely optional.
1 pound (500 g) potatoes, peeled (about 3 medium potatoes)
1 large egg
3½ tablespoons (50 g) butter, melted
4 tablespoons granulated sugar
1½ cups (190 g) all-purpose flour
For the Filling:
8 plums
8 teaspoons granulated sugar
For the Coating:
5½ tablespoons (80 g) butter
1 cup plain breadcrumbs or panko breadcrumbs
4 tablespoons granulated sugar
Instructions
- Cook the potatoes until completely tender, then mash until smooth. - Add the egg, melted butter, and sugar and mix well. - Add the flour and stir until fully incorporated. The dough should be soft and sticky, but still able to form into a ball with wet hands. - Refrigerate the dough for 30 minutes, or until you're ready to assemble the dumplings. - Cut the plums in half, remove the pits, and cut each plum into quarters. - In a wide skillet, melt the butter for the coating. Add the breadcrumbs (or panko) and sugar, and cook until the breadcrumbs are deeply golden. Set aside. - Remove the dough from the refrigerator. With wet hands, take a piece about the size of a ping-pong ball and flatten it in the palm of your hand. - Place ½ teaspoon sugar and one-quarter of a plum in the center. Wrap the dough around the filling, adding a little more dough if needed. Make sure the plum is completely sealed inside with no openings. - Repeat with the remaining dough. At this stage, it's best to refrigerate or freeze the dumplings (on a parchment-lined plate) until the water comes to a boil. - Fill a wide pot with plenty of water (at least 6 inches / 15 cm deep) and bring it to a boil. - Carefully lower the dumplings into the boiling water and cook until they float to the surface. Once they float, continue cooking for another 10–15 minutes. - Remove the dumplings with a slotted spoon, allowing any excess water to drain, then transfer them to the skillet with the sweet toasted breadcrumbs. Roll gently until they're evenly coated. - Serve while still warm. - Store leftovers in an airtight container in the refrigerator. Before serving, warm them in the microwave for about 30 seconds.
Plum-Filled Szilvas Gomboc
Notes
- Instead of plums, you can fill the dumplings with half an apricot. - Fresh fruit can also be replaced with a teaspoon of good-quality fruit preserves. Just make sure the dough is sealed well so the filling doesn't escape during cooking.
