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Plum Dumplings

Whole small plums encased in a pillowy potato dough, boiled until tender, then rolled in buttery toasted breadcrumbs and cinnamon sugar - a beloved Hungarian szilvas gomboc that doubles as a dessert or sweet main course.

75 minMediumServes 6290 cal/serving

HungarianDessertStovetopVegetarianHalal-friendlyNut-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

  • 2 lbs russet potatoes, boiled, riced or mashed
  • 1 1/2 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1/2 tsp salt
  • 12 small Italian prune plums (or damson plums), halved, pitted
  • 1/4 cup granulated sugar (for filling)
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter
  • 2/3 cup plain dry breadcrumbs
  • 2 tbsp granulated sugar (for topping)
  • 2 tbsp powdered sugar

Instructions

  1. 1

    In a large bowl, combine the warm 2 lbs boiled, riced or mashed russet potatoes with the 1 1/2 cup all-purpose flour, 1 lightly beaten large egg, and 1/2 tsp salt. Mix until a soft, slightly sticky dough forms. Do not overwork. Add a little more flour if needed so the dough can be handled.

  2. 2

    Mix together the 1/4 cup granulated sugar (for filling) and half the 1 tsp ground cinnamon in a small bowl. Place a pinch of cinnamon sugar into each halved, pitted small Italian prune plums (or damson plums) half and press the halves back together to reform the plum.

  3. 3

    On a lightly floured surface, divide the dough into equal portions - one per plum. Flatten each portion into a disc about 1/4 inch thick. Place a stuffed plum in the center and wrap the dough around it completely, sealing the edges tightly. Roll gently between your palms to form a smooth ball.

  4. 4

    Bring a large pot of salted water to a boil. Working in batches, gently lower the dumplings in and cook for 10 to 12 minutes, turning occasionally, until they float and the dough is cooked through. Remove with a slotted spoon and drain.

  5. 5

    In a large skillet, melt the 6 tbsp unsalted butter over medium heat. Add the 2/3 cup plain dry breadcrumbs and the remaining ground cinnamon and 2 tbsp granulated sugar (for topping). Toast, stirring, for 3 to 4 minutes until golden and fragrant.

  6. 6

    Add the drained dumplings to the skillet and gently roll them in the buttery breadcrumbs until coated. Dust with 2 tbsp powdered sugar and serve immediately.

Questions

Can I make Plum Dumplings dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Plum Dumplings gluten-free?

Yes. The gluten in this entry is 1 1/2 cup all-purpose flour, 2/3 cup plain dry breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Plum Dumplings keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Plum Dumplings?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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