Soft, sweet, and bursting with juicy plums — these traditional Hungarian plum dumplings melt in your mouth at the first bite! Simple to make and coated in buttery breadcrumbs, they’re the ultimate comfort dessert. 🤤
Szilvás gombóc is a beloved Hungarian dessert made from a tender potato dough wrapped around fresh plums, boiled until pillowy, then rolled in cinnamon-sugar breadcrumbs. The result is a warm, melt-in-your-mouth dumpling with a burst of sweet-tart plum in the center. It’s the taste of late summer in Hungary — when plums are ripe and kitchens fill with the smell of toasted breadcrumbs. 🇭🇺
Traditionally served as a main course or dessert, szilvás gombóc is simple, rustic, and deeply satisfying. The dough is soft and slightly sweet, the plums turn jammy when cooked, and the cinnamon-sugar coating adds the perfect finishing touch. The best part? Once your potatoes are ready, it comes together in 5 minutes — the pot does the rest. I sent it to whoever sent it — Hi 👋🤤
👇 FULL RECIPE BELOW! 💬
🛒 Ingredients
For the dough:
500 g (1 lb) potatoes, peeled and boiled 🥔
200 g (1⅔ cups) all-purpose flour
1 egg 🥚
2 tbsp butter, softened 🧈
½ tsp salt
1 tbsp semolina (optional, for binding)
For the filling:
12–15 fresh plums, pitted 🍑
2 tbsp granulated sugar (for the plum centers)
1 tsp ground cinnamon
For the coating:
100 g (1 cup) breadcrumbs
3 tbsp butter 🧈
3 tbsp granulated sugar
1 tsp ground cinnamon
For serving:
Powdered sugar, for dusting ❄️
Sour cream (optional)
👩🍳 Instructions
Make the dough:
Boil the potatoes until tender. Drain and mash while still warm.
Add the flour, egg, butter, and salt. Mix until a soft dough forms.
Knead gently until smooth. Don’t overwork it.
Let the dough rest for 15 minutes.
Prepare the plums:
Pit the plums and fill each cavity with a pinch of sugar and cinnamon.
Assemble the dumplings:
Divide the dough into 12–15 equal pieces.
Flatten each piece into a small circle.
Place a plum in the center and wrap the dough around it, sealing tightly.
Roll gently into a smooth ball.
Cook the dumplings:
Bring a large pot of salted water to a gentle boil.
Drop the dumplings in, a few at a time. Don’t overcrowd.
Cook for 8–10 minutes until they float to the surface.
Remove with a slotted spoon and drain.
Make the coating:
Melt the butter in a pan over medium heat.
Add the breadcrumbs and toast until golden and fragrant.
Stir in the sugar and cinnamon.
Finish and serve:
Roll the warm dumplings in the breadcrumb mixture until fully coated.
Dust with powdered sugar and serve warm. 🤤
Optional: Top with a dollop of sour cream.
❓ Frequently Asked Questions
What is szilvás gombóc? It’s a traditional Hungarian dessert made from potato dough wrapped around fresh plums, boiled, and coated in cinnamon-sugar breadcrumbs.
What kind of plums should I use? Use firm, ripe plums — Italian prune plums or damson plums work best. They hold their shape during boiling and turn jammy inside.
Can I use canned or frozen plums? Fresh is best, but frozen plums work in a pinch. Thaw and drain well before using. Canned plums are too soft.
Why did my dumplings fall apart? The dough was too soft, or the plums weren’t sealed tightly. Add a little more flour to the dough and make sure the seal is complete.
Can I make the dough ahead of time? Yes — the dough can be made and refrigerated for up to 24 hours. Bring it to room temperature before shaping.
Can I use sweet potatoes instead of regular potatoes? Yes — sweet potatoes work, but the flavor and texture will be different. Regular starchy potatoes are traditional.
Can I make them gluten-free? Yes — use a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
What do I serve with plum dumplings? They’re traditionally served warm, dusted with powdered sugar, and sometimes topped with sour cream. Some Hungarians also serve them with melted butter and extra cinnamon sugar.
Can I freeze plum dumplings? Yes — freeze boiled, uncoated dumplings for up to 2 months. Reheat in boiling water, then coat in breadcrumbs.
Can I use other fruit instead of plums? Yes — apricots, peaches, or cherries work beautifully. Adjust the sugar based on the fruit’s sweetness.
