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.
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