If you browse the dessert menu in most Hungarian restaurants, you’ll find plenty of familiar international classics – cakes, puddings, and all kinds of sweet treats. But some traditional Hungarian desserts can be a bit unusual for first-time visitors. One exception, however, is Hungarian plum dumplings (szilvás gombóc) a dish that almost everyone falls in love with.
For me, this dish is pure childhood nostalgia.
A true family favorite
My granny used to make big batches of plum dumplings whenever my cousins and I spent our summer holidays at her place. She always waited for the perfect moment when plums were ripe and potatoes were in season.
These dumplings are sweet and dusted with sugar, so yes… they look like dessert.
But here’s the twist: in Hungary, they’re often eaten as a main dish, typically after a hearty soup like goulash. And honestly? Kids don’t mind having them for a late breakfast either.
Ingredients
- 1.2 kg potatoes
- 300 g flour
- 400 g plums
- 180 g breadcrumbs
- 120 g lard
- 20 g butter
- 1 large egg
- 80 g powdered sugar
- cinnamon powder
- salt
How to prepare Hungarian plum dumplings
- Start by cooking the potatoes in salted water (choose a type that becomes soft and crumbly).
- Peel and mash them while still warm, then let them cool slightly. Add the flour, lard, egg, and a pinch of salt, and mix everything into a soft dough.
- On a floured surface, roll out the dough to about ½ cm thickness and cut it into roughly 5×5 cm squares.
- Place a pitted plum in the center of each square, and fill the space with a little cinnamon sugar. (My granny always added an extra sugar cube inside – she definitely had a sweet tooth.)
- Fold the corners of the dough over the plum and shape it into a ball.
- Bring a large pot of slightly salted water to a boil, then gently drop in the dumplings. Cook them over moderate heat until they float to the surface – this usually takes about 10-15 minutes.
- Meanwhile, lightly brown the breadcrumbs in lard, then add a bit of butter for extra flavor.
- Remove the dumplings with a slotted spoon, let them drain, and roll them in the warm breadcrumbs.
- Finish with a generous sprinkle of cinnamon and powdered sugar, and serve immediately.
A little variation
During apricot season, this dish gets a delicious twist: swap the plums for sweet apricots and you’ll get another Hungarian classic that’s just as irresistible.
Pro tip
Try serving plum dumplings after a bowl of Hungarian goulash soup – this is exactly how locals enjoy it, and it turns a simple meal into a full Hungarian culinary experience.
If you enjoyed this blog post, follow me on Facebook, Instagram, and other social media for more updates and behind-the-scenes content. For even more inspiration, check out my constantly updated Pinterest boards, where I share ideas, recipes, travel tips, and more!