ReceptnaptárPlum dumplings with cinnamon crumbs
Plum dumplings are among the greatest favourites of the Hungarian late-summer kitchen: the juice of the plum, cooked soft inside its potato dough, mingles with the breadcrumbs, and cinnamon adds its fragrance. In Hungary they often come to the table as a main course, after a soup, and children especially love them. The secret of a good dough is warm potatoes and very little flour.
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Ingredients
Method
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- Boil the potatoes in their skins until soft (about 30 minutes), peel and mash while warm.
- Mix in the egg, salt and oil.
- Work in enough flour to make a smooth, non-sticky dough.
- Roll out about 5 mm thick and cut into 7 cm squares; put a stoned plum in the middle of each (you can put a little cinnamon sugar where the stone was) or a teaspoon of jam, and close into a dumpling.
- Cook in boiling salted water for 10-15 minutes, until they float and then 2-3 minutes more.
- Meanwhile, fry the breadcrumbs in the butter until golden; roll the drained dumplings in them and serve dusted with cinnamon sugar.
Source: Wikibooks Cookbook – Silvash Gombotz (Hungarian Plum Dumplings) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Boil the potatoes in their skins, so they take up less water and the dough needs less flour. Mash them while warm, because they turn sticky when cold.
- Add only enough flour to stop the dough sticking. Too much flour makes the dumplings hard and heavy.
- Toast the breadcrumbs over a medium heat, stirring, because they burn quickly in the last minute. Roll the dumplings in them freshly cooked.
Frequently asked questions
Can plum dumplings be frozen?
Yes, freeze them raw on a tray, then store them in a bag. Put them frozen into boiling water, which makes the cooking time 3-4 minutes longer.
Can they be made with other fruit?
Yes, apricots are a classic too. In place of the stone, you can put in a sugar cube or a little cinnamon sugar.
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