These Gombóc (Hungarian Plum Dumplings) can be eaten as a dessert or side dish. The dough is made with freshly mashed potatoes which gives it a creamy texture. So, impress your friends at a dinner party with this dumpling surprise!
The dough is pretty simple to make, with only two ingredients:
- Plain flour
- Mashed potato
Although it might be tempting, don’t use leftover mashed potatoes, because you need the potatoes to be plain (i.e. no cream, salt, or butter). You want to mash the potatoes until smooth. Alternatively, you could use a ricer to avoid any bumps or lumps in the dough.
The Plum Filling
In the UK, plums are in season from August to October. Plums are ready to eat when they feel slightly soft if you give them a gentle squeeze. For this recipe, it’s important to pick ripe plums, because if they’re not ready to eat, they can end up tasting sour, and ruining your dish (we don’t want that!).
These Hungarian Plum Dumplings look like a work of art when cut in half, exposing the colourful fruit inside. You’ll want to take a photo to show off your cooking efforts (tag me if you’ve used this recipe!).
Coating the Gombóc
A simple yet delicious way to add a finishing touch to these Hungarian Plum Dumplings is to lightly fry some breadcrumbs with butter. Once you’ve boiled your Gombóc, you want to cover them with the breadcrumb coating, then serve up and enjoy!
About my Dumpling World Tour Series
I've set myself a challenge to go around the world in 80 dumplings. Why? Because so many countries share a love for dumplings and every country’s dumplings have their own unique twist. From Vareneki in Ukraine to Banh Bot Loc in Vietnam, dumplings are a way for us to celebrate various cultures and culinary differences from all parts of the globe.
Not all my dumpling recipes are up on my website, yet! So, if you'd like to check them out, head on over to my Instagram for the video tutorial and full recipe!
Gombóc (Hungarian Plum Dumplings)
- 3 Large Potatoes
- 100g Plain Flour
- 4 Plums
- 2 teaspoon Sugar
- 2 teaspoon Cinnamon
- 100g Breadcrumbs
- 50g Butter
- In a medium size pan, boil the potatoes for 15 minutes.
- Strain the potatoes and add them to a bowl. Mash the potatoes until smooth. Then cover, and set aside in the fridge to cool.
- Once the potatoes have chilled, add the flour and knead until a dough has formed. The dough shouldn't stick to your hands, so keep adding flour until it doesn't.
- Meanwhile, add the cinnamon and sugar to a bowl and combine.
- De-stone the plums by cutting around the whole plum leaving about 2cm uncut. Gently open the plum without pulling the two halves apart completely, and remove the stone (see video on Instagram).
- Tear off a bit of the dough and flatten it out into a circular wrapper (around 3-4 inches in diameter) with your fingers and thumbs. Place the de-stoned plum into the centre of the wrapper with ½ teaspoon of cinnamon sugar (into the centre of the plum where the stone would have been). Then wrap the dough up around the plum and seal. Repeat until the plums and dough are used up.
- Place the dumplings into a pan of boiling water and cook for 6 minutes.
- Meanwhile, pour the breadcrumbs and butter into a frying pan and fry for 3 minutes so the butter is well incorporated into the breadcrumbs
- Remove and coat in breadcrumbs.
- Option to dust in icing sugar!