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If you love gnocchi, you have to try these Hungarian Plum Dumplings! Made with mashed potatoes and featuring a plum inside, they make a great dessert or a side dish! | cookingtheglobe.com

Hungarian Plum Dumplings - Szilvas Gomboc

These Hungarian Plum Dumplings can be eaten as a dessert, a side dish, or even a main dish!
Cuisine Hungarian
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Calories 323kcal
Author CookingTheGlobe


  • 3 lb (1350g) potatoes , unpeeled, well scrubbed
  • 1 egg , lightly beaten
  • 1 egg yolk , lightly beaten
  • 1 tablespoon salt
  • 2 ½ cups all-purpose flour , plus more if needed
  • fresh plums
  • 1 stick (115g) butter
  • 1 cup very fine bread crumbs
  • ¼ cup cinnamon sugar (optional)


  • Bring a pot of lightly salted water to a boil and cook the potatoes, covered, for about 30 minutes, or until soft when pierced with a skewer. When cool enough to handle, peel and mash them in a bowl.
  • Add the egg, egg yolk, and 1 tablespoon salt. Mix well. Start adding the flour, gradually, until you get a soft dough. The amount of flour needed depends on the potatoes you use. I needed 3 ½ cups.
  • Transfer the dough to a floured surface and knead until smooth and firm. It shouldn't be sticky. Divide into two parts.
  • Working with one dough piece at a time, roll it out to ⅓ thick and cut into even squares. The size of the squares depends on the size of your plums. Mine were 3 ½ inch (9cm).
  • Place a plum into the center of each square. Fold the dough in around the plum and seal the edges. Form a ball. Repeat with all the remaining dough.
  • Drop the dough balls into boiling water and cook for 10-15 minutes. They will rise to the top when done. Remove with a slotted spoon.
  • Melt the butter in a large skillet and stir in the breadcrumbs. Mix well. Roll the dumplings in the mixture to coat. Sprinkle with some cinnamon sugar if desired and serve. Enjoy!


Adapted from Cooking Jewish by Judy Bart Kancigor


Calories: 323kcal