ReceptnaptárPlum dumplings
Szilvás gombóc, the Hungarian plum dumpling, is the best sweet dish of late summer: ripe plums wrapped in potato dough and rolled in buttery toasted breadcrumbs. It is just as good as a main course after soup as it is as a dessert. During the minutes of boiling, the plum releases its tart juices, which give the dish its characteristic sweet and sour flavour.
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Ingredients
Method
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- Boil the potatoes in their skins, peel, and press through a sieve.
- While still warm, mix in the walnut-sized piece of butter, the 3 eggs, and a pinch of salt.
- Finally work in enough flour to get a dough as firm as strudel dough, that can be rolled.
- Roll out very thinly, about 3 mm, on a floured board.
- Cut into equal squares, about 6x6 cm.
- Pat the pitted plums dry thoroughly with paper towel, and wrap each one in a square of dough, pressing the edges firmly together.
- Cook in plenty of boiling, lightly salted water for 8-10 minutes, until the dumplings float to the surface and the dough is translucent and tender.
- Meanwhile, toast the breadcrumbs in the butter until golden brown.
- Toss the cooked dumplings in the toasted breadcrumbs (and, to taste, cinnamon sugar), and serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Choose firm, ripe, freestone plums, because overripe fruit breaks through the dough during cooking.
- Boil the potatoes in their skins and rice them while still warm, because this way they hold less water and the dough needs less flour. Too much flour makes the dumplings tough.
- If the plums are very tart, you can put a sugar cube or a pinch of cinnamon sugar in place of the stone, which makes the inside of the dumpling syrupy.
Frequently asked questions
Can plum dumplings be frozen?
Yes, freeze the raw dumplings on a tray, spaced apart, then bag them up, and they will keep for 2-3 months. To cook, put them frozen straight into boiling water.
Why did my dumplings fall apart?
Usually the dough was too soft or the edges were not sealed well. Cook a test dumpling first, and add a little more flour to the dough if needed.
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