Plum Dumplings / Găluște cu prune / Szílvásgombóc

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Posted By: Dan Petra
Posted In:  Desserts
Page Views:  3874 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes
Course: lunch/snacks

Other Info

servings: 10-20





1 ½ - 2 lbs


¾ – 1 kg


Potato (large)





3 Tbs


3 Tbs

2 c


240 g

¼ tsp


¼ tsp

½ tsp


½ tsp

1 c

Bread Crumbs*

150 g

¼ c


50 g

2 tsp


2 tsp


1. Wash plums and set them aside to dry.

2. Quarter and boil the potato until soft. Set it in cold water until you can handle it.

3. While potato cools, combine Bread Crumbs, sugar and cinnamon in a bowl. Set aside.

4. Remove the skin of the potato and mash (or press through a sieve) in a medium bowl until smooth. You should have about 1 c. mashed potato (if there’s extra just eat it as a snack).

5. Add butter to the warm potato and blend until the butter is dissolved.

6. Beat egg and add to the potato mixture.

7. Add half the flour, salt and sugar to potato mixture and blend well. Add the rest of the flour a little at a time until the dough just stops being sticky (don’t make the dough too dry or the dumplings will be very dense).

8. Fill a large pot with water and a pinch of salt. Bring it to a boil on high.

9. While water heats, roll out the dough on a lightly floured surface. Form a rectangle that’s less than ½ inch thick (go thicker or thinner depending how doughy you like your dumplings).

10. Cut the dough into squares (the size will depend on the size of your plums – experiment).

11. To form the dumplings, place the plum in the center of a square. Fold two diagonal corners together over the plum and gently pinch them together. Fold up the remaining two corners and gently pinch the seams together. If your dough squares are the right size, the corners should just meet at the top, and you shouldn’t have much excess dough at the seams. If your square is too small, and you have to stretch the dough to make it fit, your dumpling may not seal properly and may break open when it’s boiled.

12. Adjust the temperature under the pot to keep it gently boiling. Add the dumplings a few at a time (don’t crowd the pot). Dumplings are done after 5-10 minutes (or when they rise to the surface).

13. Remove dumplings (a slotted spoon is perfect if you have one) and set them on a clean towel for a few seconds to absorb excess water. Then, roll them one by one in the spiced crumb mix until well coated.


Notes: This popular Hungarian recipe is traditionally made in the late summer when families have more plums then they know what to do with. The nice plums are made into dumplings, the not-so-nice ones are made into pálinka. Szílvásgomboc are usually served sprinkled with sugar or with sour cream. You can find them at breakfast, lunch and dinner. When you serve this dish, watch out for the plum pits! (For instructions on removing the pit prior to cooking, see the variation below.)


Variations: For a sweeter dessert version of this recipe, fill the plums with sugar. After washing the plums, make a slit along the seam and pop out the pit. Gently squeeze the ends of the plum together to open the “mouth” you’ve created. Put a tsp of sugar or cinnamon-sugar mix in the “mouth”. Be very gentle wrapping these plumbs in dough – it’s a bit trickier than wrapping whole plums, but worth the work. The added sugar releases the juices in the plum – so be prepared for a sweet explosion with every bite!


References: *See the Bread Crumbs recipe.

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