Hungarian Plum Dumplings
From maggiehc 15 years ago
- 20 minutes to make
- Serves 9
Plum dumplings, a family favorite passed down from my great-grandmother. Read more about her at: http://doghillkitchen.blogspot.com/2008/08/hungarian-plum-dumplings-szilvas-gomboc.html
Ingredients
- 1 1/2 - 2 dozen damson plums (this will vary with the size of the plums) shopping list
- 4 or 5 medium sized potatoes, peeled and quartered shopping list
- 1 egg, beaten shopping list
- 4 cups of flour, sifted shopping list
- 1 teaspoon salt shopping list
- bread crumbs shopping list
- butter (I use Earth Balance) shopping list
- sugar cubes or 1/2 tsp. granulated sugar for each plum shopping list
- cinnamon, or rum or orange liquor (optional) shopping list
How to make it
- Cook the potatoes in salted water until soft. Drain them well and allow them to give off a lot of steam. Mash potatoes while they are still warm and add the flour and salt. Make a well and add the egg. Mix or knead the dough gently until everything is blended.
- Wash the plums and pit them, cutting on only one side to the pit so that they create something like an open clamshell. Form a circle of dough about 4 inches in diameter, or enough to cover your size of plum. Place a sugar cube (or the spoon of sugar and some cinnamon or liquor, if desired) into the center of a plum and fold the dough around the plum to form dumpling. Make sure to pinch the edges tight to seal. You may think that the dough is sticky enough that it doesn't need to be pinched but those will be the leaky ones. Roll the sealed ball gently in your palms to form a nice sphere.
- Bring a large pot of water to a boil. Salt the water and cook a few dumplings at a time for about 10 minutes. Remove the dumplings with a slotted spoon and drain well but before the surface of the dumplings dries off roll them in breadcrumbs.
- Melt some butter (more is better) in a large skillet over medium heat. Place the dumplings in the skillet and turn them carefully until bread crumbs are brown all over.
- Serve warm, sprinkled with leftover crumbs from skillet.
Pitting the plum
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Stuffed plum on a disk of dough
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Closing the dumpling
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Dumplings before being boiled
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People Who Like This Dish 6
- rickh57 Tigard, Oregon
- brianna CA
- mellybelly CA
- elgab89 Toronto, CA
- graceeh Kingston, CA
- greekcook1 Atlantic City, NJ
- maclean96 New Canaan, CT
- uncoolmom Atlanta, GA
- maggiehc Detroit, MI
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The Rating
Reviewed by 3 people-
Hi Maggie! I actually make something similar (check my recipes! :) ), however I like the fact that you are also filling the plums - I will try it next time.
elgab89
in Toronto loved it
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Knodels! Yumm! I have these before but they were made with fresh cheese instead of potatoes. I'm sure these are very similar. The pictures look beautiful!
mellybelly
in loved it
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These dumplings look & sound incredible. I can't wait to try them. Thanks for a '5' treat.
brianna
in loved it
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