Make Hungarian Plum Dumplings - Easy Dessert Recipes

Imagine a warm hug on a plate: sweet, juicy plums, kissed with cinnamon sugar, nestled inside soft, pillowy potato dumplings, then rolled in golden, buttery toasted breadcrumbs. That's Szilvásgombóc (pronounced SIL-vahsh-gom-boats), a beloved Hungarian treat that's surprisingly satisfying to make. If you're looking for easy dessert recipes to make at home that feel a little special, you've found your next kitchen adventure. This guide walks you through it step-by-step, with clever dough fixes, smart freezing tips, and even how to find pre made dumplings or dumplings in store if you’re short on time.

Ingredients

• Potatoes: 1.5 lbs (about 3 medium) starchy potatoes, like Russet or Idaho. These are key for a light, fluffy dough because they have less moisture and more starch, preventing gummy dumplings.
• Egg: 1 large egg, lightly beaten. This binds the dough, giving it structure and preventing it from falling apart.
• Plums: 8-12 small to medium firm, ripe Italian prune plums. Choose firm ones; very soft plums will leak. If using larger plums, halve or quarter them to fit inside the dumpling.
• Butter: 1/2 cup (1 stick) unsalted butter, divided. Essential for toasting the breadcrumbs and for serving.
• Fine Breadcrumbs: 1.5 cups fine, plain breadcrumbs (panko is too coarse here). Fine crumbs adhere beautifully and create that classic velvety coating.
• Cinnamon Sugar: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon, plus extra for finishing. This sweet-spicy mix goes inside the plum and on top of the finished dumplings.
• Salt: 1/2 teaspoon fine sea salt, plus more for potato water. Don’t skip the salt in the dough; it enhances flavor and balances the sweetness.

Directions

1. Cook Potatoes: Peel and cut potatoes into uniform 1-inch pieces. Place them in a large pot, cover with cold water by an inch, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
2. Rice/Mash and Cool Completely: Drain the cooked potatoes very well. For the lightest dough, pass them through a potato ricer directly into a large bowl. If you don't have a ricer, mash them thoroughly with a fork or masher until no lumps remain. Spread the riced/mashed potatoes thinly on a baking sheet or large plate to cool completely and allow steam to escape, which helps reduce moisture. This is crucial for a non-sticky dough.
3. Toast Breadcrumbs in Butter; Cool: While potatoes cool, melt 1/4 cup (4 tablespoons) of butter in a large skillet over medium heat. Add the fine breadcrumbs and stir constantly until golden brown and fragrant, about 5-7 minutes. Transfer to a shallow dish or plate to cool. This stops them from over-browning and makes them ready for coating.
4. Make Dough: Once potatoes are completely cool (they should be room temperature or slightly warmer, not hot), add the beaten egg and 1/2 teaspoon salt. Gradually add 1 cup of flour, mixing gently with your hands or a wooden spoon until just combined. The dough should be soft, pliable, and slightly sticky, but not so sticky that it clings stubbornly to your hands. If it's too sticky, add flour one tablespoon at a time, mixing minimally, until it's manageable but still soft. Avoid overworking the dough.
5. Portion + Fill: Lightly flour your work surface. Take a small portion of dough (about 2 tablespoons) and flatten it into a 3-inch disc in your palm. Place one plum (or half/quarter plum if large) in the center. Sprinkle about 1/2 teaspoon of the cinnamon sugar mixture over the plum. Carefully bring the edges of the dough up around the plum, gently squeezing out any air, and seal completely to form a smooth ball. Ensure there are no cracks or openings where the plum juice could escape. Repeat with the remaining dough and plums.
6. Boil in Batches: Bring a large pot of lightly salted water to a gentle simmer (not a rolling boil). Carefully drop the dumplings into the simmering water in batches (don't overcrowd the pot). They will sink, then float to the surface after a few minutes. Once they float, continue to simmer for an additional 2-3 minutes to ensure the dough is cooked through.
7. Coat in Crumbs Immediately: Using a slotted spoon, carefully remove the cooked dumplings from the water, allowing excess water to drain. Immediately roll them in the toasted breadcrumbs, ensuring they are fully coated. The moisture from the hot dumplings helps the crumbs stick perfectly.
8. Finish + Serve: Melt the remaining 1/4 cup (4 tablespoons) of butter. Drizzle the melted butter over the coated dumplings. Serve immediately, garnished with an extra sprinkle of cinnamon sugar.