Hungarian Plum Dumplings (Szilvás Gombóc)
A beloved Central European dessert with tender potato dough and sweet spiced plums
Hungarian Plum Dumplings, known locally as Szilvás Gombóc, are one of Hungary’s most cherished traditional desserts. Soft potato dough wraps around whole plums filled with sugar and cinnamon, then the dumplings are boiled and rolled in golden, buttery breadcrumbs. Comforting yet elegant, this dish sits perfectly between rustic home cooking and old-world pastry tradition.
Served warm and fragrant, plum dumplings are especially popular in late summer and early autumn, when plums are at their peak. However, their timeless appeal has made them a year-round favorite across Hungary and neighboring countries.
A Brief Cultural Background
Szilvás gombóc has deep roots in Hungarian home kitchens. Traditionally prepared by grandparents and passed down through generations, these dumplings were often made after potato harvests, when both potatoes and plums were plentiful. Though similar versions exist in Austria, Slovakia, and the Czech Republic, the Hungarian version is distinguished by its light dough, restrained sweetness, and aromatic breadcrumb coating.
This dessert is often served as a main course rather than a side, reflecting Central Europe’s tradition of sweet meals.
Ingredients (Serves 4–6)
For the Potato Dough
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600 g (about 1 lb 5 oz) starchy potatoes (Russet or Yukon Gold)
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1 large egg
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200–230 g (1⅔–2 cups) all-purpose flour
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1 tablespoon semolina (optional, for texture)
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1 tablespoon unsalted butter, softened
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Pinch of salt
For the Filling
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10–12 small ripe plums (Italian prune plums are ideal)
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8–10 teaspoons granulated sugar
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1 teaspoon ground cinnamon
For the Breadcrumb Coating
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1 cup fine breadcrumbs
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3 tablespoons unsalted butter
Optional Toppings
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Powdered sugar
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Extra cinnamon
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Vanilla sauce or sour cream (traditional in some regions)
Equipment Needed
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Large pot
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Potato masher or ricer
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Mixing bowl
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Slotted spoon
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Wide skillet
Step-by-Step Instructions
1. Prepare the Potatoes
Peel the potatoes and cut them into evenly sized chunks. Boil in salted water until very tender, about 15–20 minutes. Drain thoroughly and allow excess moisture to evaporate for a minute.
Mash the potatoes until completely smooth or press them through a potato ricer. Let them cool until just warm—hot potatoes will make the dough sticky.
2. Make the Dough
Add the egg, softened butter, salt, and semolina (if using) to the potatoes. Mix gently, then gradually incorporate the flour. Use only as much flour as needed to form a soft, pliable dough that does not stick to your hands.
Tip: Overworking the dough will make the dumplings dense, so mix just until combined.
3. Prepare the Plums
Wash the plums and cut a slit along one side to remove the pits, keeping the plums mostly whole. Mix the sugar and cinnamon in a small bowl.
Place about ¾ teaspoon of the cinnamon sugar inside each plum.
4. Shape the Dumplings
Divide the dough into 10–12 equal portions. Flatten each portion in your palm, place a plum in the center, and gently wrap the dough around it, sealing completely. Roll lightly between your hands to form a smooth ball.
Place finished dumplings on a lightly floured surface.
5. Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Carefully add the dumplings in batches. Once they float to the surface, cook for an additional 3–4 minutes to ensure the dough is fully cooked.
Remove with a slotted spoon and set aside.
6. Prepare the Breadcrumb Coating
In a wide skillet, melt the butter over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and fragrant. This step is essential—it gives the dumplings their signature nutty flavor.
Roll the warm dumplings in the breadcrumbs until fully coated.
Serving Suggestions
Serve Hungarian plum dumplings warm, sprinkled lightly with powdered sugar and a pinch of cinnamon. They can be enjoyed:
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On their own as a satisfying dessert
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With a spoonful of sour cream for contrast
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With warm vanilla sauce for a more indulgent presentation
Traditionally, they are served immediately, while the breadcrumb coating is crisp and aromatic.
Chef Tips for Perfect Plum Dumplings
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Choose firm, ripe plums to prevent excess juice from leaking into the dough.
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Dry the potatoes well before mashing—moisture affects dough consistency.
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If the dough becomes sticky, dust lightly with flour, but avoid adding too much.
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Breadcrumbs should be golden, not dark brown, for the best flavor.
Variations and Substitutions
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Apricot Dumplings: Replace plums with fresh apricots when in season.
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Whole Wheat Version: Substitute up to ¼ of the flour with whole wheat flour for a heartier texture.
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Vegan Option: Omit the egg and add a little extra flour; use plant-based butter.
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Nut Breadcrumbs: Mix ground walnuts with breadcrumbs for added richness.
Storage and Reheating
Plum dumplings are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently in a pan with a little butter or steam briefly to restore softness.
Final Thoughts
Hungarian Plum Dumplings are more than just a dessert—they are a celebration of seasonal fruit, simple ingredients, and culinary heritage. With their tender potato dough, warm spiced filling, and buttery breadcrumb coating, they offer a perfect balance of comfort and tradition.