This recipe is close to my heart. In Eastern Europe it’s common to find all kinds of dumplings, but also sweet variations. There is my favourite “tùròs gombòc”, which is a dumpling made with flour, potatoes, fresh farm cheese, and sugar. The one I’m going to post about now, however, are the “szilvàs gombòc”, or cinnamon-plum dumplings, with a bit of powdered sugar on top.
We usually eat this as a main course/dessert after a comforting bowl of soup, such as smoked ham and bean soup.
Imagine sinking your fork into a soft, golden dumpling with a sweet surprise inside. This recipe for plum-stuffed dumplings takes you on a cozy journey with every bite—a warm, cinnamon-spiced plum (or 100% plum jam, if you don’t have fresh on hand) wrapped in a tender potato dough and coated in a crunchy, buttery layer of breadcrumbs. Here’s how to make them:
Ingredients:
– 600 g Potatoes
– 200 g Flour
– 1 Whole egg
– A touch of oil or butter
– Salt
– Breadcrumbs
– Plums
– Ground cinnamon
– Sugar
Preparation:
- Cook and Prep the Potatoes: Start by boiling the potatoes with their skins on. Once soft, peel them and pass them through a potato masher for a smooth base.
- Make the Dough: Let the potatoes cool, then mix in the flour, egg, and a tablespoon of butter. Knead everything into a dough and roll it out on a floured surface until it’s ready for filling. This recipe should yield around 16 dumplings.
- Assemble the Dumplings: Cut the dough into squares, placing a pitted cinnamon-sugar-coated plum in the center of each. Seal the edges around the plum to keep that sweet center intact.
- Prepare the Breadcrumbs: Toast the breadcrumbs in a little butter, adding a pinch of salt and sugar until they’re golden and fragrant.
- Cook the Dumplings: Drop the dumplings into a pot of boiling salted water. They’re done once they float to the surface—give them a few extra seconds, then scoop them out.
- Coat in Breadcrumbs: Roll each dumpling in the toasted breadcrumbs until they’re evenly coated. Arrange them in a heat-safe dish so they can stay warm or be reheated just before serving.
- Serve with Cinnamon-Sugar Plums: Simmer the remaining plums with cinnamon and sugar for a perfect side that adds a touch of juicy sweetness to each bite of dumpling.
These dumplings are best enjoyed warm, with the spiced plum filling oozing out from the center, surrounded by the lightly crisped, golden breadcrumb coating. Enjoy this delightful treat!
