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Hungarian plum dumplings - the way my mother taught me

18/3/2014

 
Hungarian Plum Dumplings bizzylizzysgoodthings.com
'Come and eat some gomboc,' my mother would say to me in Hungarian when I was a child. 'Köszönöm, nem kérem,' I would reply, shaking my head vigorously. In my mind I had somehow confused the word gomboc, or dumpling, with the word gomba, which means mushroom in Magyar. And the thought of a mushroom encased in dough and dusted with fried breadcrumbs simply didn't appeal to my very young taste buds.

It wasn't until a friend of my mother served them that I would first try these dumplings. You see, it was impolite to refuse food served to you when you were visiting. Besides, the lady of the house announced them as Szilvás Gombóc and it was at that moment that I made the connection that they were plum dumplings, not mushroom dumplings. What's more, they were nagyon finom, or very delicious! Of course, the next time my mother made gomboc, and from that time onwards, I never said no.

A favourite Hungarian dessert, plum dumplings are mainly prepared when fresh plums are in season, however preserved fruit, plum jam and even pitted prunes can be used. The recipe for Hungarian plum dumplings (Szilvás Gombóc) that I'm sharing with you here is the way my mother taught me many years ago and was written out by me as she cooked them. Try them, for they are seriously good!

PLUM DUMPLINGS 
(SZILVÁS GOMBÓC)
12 small plums
6 teaspoons sugar or 12 sugar cubes

For the dough:
2 cups plain (AP) flour
60g/3 tablespoons unsalted butter, softened
2 cups cold cooked mashed potato (made with 3-4 Desiree potatoes)
2 free range eggs, whisked

For the crumb coating:
3/4 cup bread crumbs
1/2 cup caster sugar
1/2 teaspoon ground cinnamon
40g unsalted butter, extra

To serve:
Sour cream or ice cream (optional)
Mirabelle syrup (optional)*

First cook the potatoes in their jackets, then peel away and discard the skins. Finely mash or rice the cooked potatoes (NB: don't add butter or milk) and allow them to completely cool.

Make the crumb coating by combining the 40g butter with the breadcrumbs, sugar and cinnamon in a small pan. Over a low heat, stir until the butter melts and the crumbs are golden brown. Set aside and allow to cool.

Cut the plums half open (see image). Remove and discard the stones. Sprinkle half a teaspoon of sugar (or place one sugar cube) into the centre of each plum. Set aside.

To make the dough for the dumplings, rub the butter into the flour using your fingers. Using a wooden spoon, stir in the cold mashed potato and the whisked eggs. Then, using your hands, mix until a soft dough forms. Knead the dough lightly on a floured bench. Roll out the dough to approximately 1cm (about the thickness of your finger). Now, cut the dough into even-sized squares. Dependent on the size of the plums, this could be around 9cm square or 7cm square for tiny sugar plums. You need the square to be larger than the plum (imagine placing a baby onto a bunny rug). Place a sugared plum onto the centre of each square and 'swaddle' the plum, folding the dough in around the plum, pinch-sealing the dough and smoothing it gently into rounded balls.

Carefully spoon the dumplings into a large pot of water, just a few at a time. Cook slowly for about 10-15 minutes until the dumplings rise to the top of the pot. Make sure they haven't stuck to the bottom of the pan. With a slotted spoon, remove and drain the dumplings, then roll them immediately into the crumb mixture, coating well. Serve warm with a dollop of sour cream or ice cream (if you like) and a drizzle of mirabelle syrup (if you happen to have any at hand). Serves 6. 

Note: Should there be any dumplings left over, you can 'zap' them briefly in the microwave the following morning. They will be perfectly good for breakfast!

By the way, my lovely Hungarian friend and fellow cook and blogger, Zsuzsa, shared her recipe for plum dumplings here. Pop in and say hello. For more of my Hungarian recipes, spend some time browsing here.
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Desiree potatoes, free range eggs and sweet sugar plums...

Ingredients Hungarian Plum Dumplings bizzylizzysgoodthings.com

Cook the potatoes; sugar the plums, prepare the crumbs...

Ingredients Hungarian Plum Dumplings bizzylizzysgoodthings.com

Prepare the dough and 'swaddle' the plums...

Making Hungarian Plum Dumplings bizzylizzysgoodthings.com

Cook the dumplings...

Cooking Hungarian Plum Dumplings bizzylizzysgoodthings.com

Seriously good...

Hungarian Plum Dumplings bizzylizzysgoodthings.com

Nagyon finom...

Hungarian Plum Dumplings bizzylizzysgoodthings.com

Serve with mirabelle syrup...

Hungarian Plum Dumplings bizzylizzysgoodthings.com
Note: Jonathan Banks at Pialligo Apples makes the best mirabelle syrup. I have asked him for the recipe, please watch this space!

Tell me dear readers, is there a dish you refused to eat when you were little, but now love? And what's your favourite recipe using plums? Do please pop in and leave a comment, you know I love hearing from you. Bizzy Lizzy xox
ChopinandMysaucepan link
17/3/2014 11:56:22 am

Dear Lizzy,

These plum dumplings look sensational. I doubt you would be shaking your head if you were to be offered crumbed mushrooms now!

Lizzy
17/3/2014 01:38:07 pm

Hi Chopinand... you are so correct! I love mushrooms... always have actually. : )

Deena Kakaya link
17/3/2014 12:12:14 pm

Oh my Lizzy, they look so succulent and I love your pictures. Really interesting for me that they are made with mashed potatoes x

Lizzy
17/3/2014 01:38:37 pm

Deena, thank you kindly... yes, the mashed potato dough is interesting, and so very tasty! xo

John @ Kitchen RIffs link
17/3/2014 01:56:56 pm

I've heard of this dish, but never eaten it. It sounds wonderful! I love plums in anything. And any and all dumplings. ;-) Good stuff -- thanks.

Lizzy
18/3/2014 09:57:59 am

Thanks John, that's very kind of you : )

Liz link
17/3/2014 04:40:26 pm

Whoa, do these look amazing! From the lovely dough to the finished product, a definite winner! My MIL told my husband that the mushrooms she made were fried marshmallows to get him to try some. Needless to say, he still does not like them!!!

Lizzy
18/3/2014 09:58:40 am

Thank you, Liz! That is really very sweet of you. Your tale of your husband with the fried marshmallows made me smile : )

ela@GrayApron link
17/3/2014 06:28:58 pm

Oh, Liz,they look exquisite! We make them in a similar way, and Julian...Americano...can't understand how can you eat sweet dumplings. :) ela

Lizzy
18/3/2014 09:59:09 am

Really Ela? Wow, one taste and he might discover how! : )

Joanne T Ferguson link
17/3/2014 08:23:52 pm

G'day! Lizzy! These look AMAZING!
Wish I could come through the screen and try one right now! YUM!
Cheers! Joanne

Lizzy
18/3/2014 09:59:32 am

Grab a fork, Joanne : )

Mandy - The Complete Book link
17/3/2014 09:12:39 pm

Wow Lizzy, these look incredible!
:-) Mandy xo

Lizzy
18/3/2014 09:59:50 am

Thanks Mandy, they taste wonderful too xo

Hotly Spiced link
17/3/2014 09:40:43 pm

I've never heard of Mirabelle syrup. I'd like to try it. I love the look of the dumplings and have certainly never made anything like it. It's a great recipe for right now when plums are so plentiful xx

Lizzy
18/3/2014 10:00:32 am

Plums are so good this season, aren't they Charlie! Perfect timing for this recipe of mine xo

Krista Bjorn link
17/3/2014 11:39:38 pm

Oh Liz, those are gorgeous!! :-) I've become such a huge fan of Hungarian food since moving to Oz and becoming friends with a whole family of Hungarians who love to cook. :-)

Lizzy
18/3/2014 09:57:31 am

Thanks Krista, they are really yummy! I love that you have a large group of Magyar friends xo

celia link
18/3/2014 08:51:14 am

Lizzy, what an interesting recipe! I've never heard of a potato sweet dumpling dough before! They look amazing!

Lizzy
18/3/2014 09:56:56 am

Thanks Celia, they are so delicious! Ask your lovely Magyar neighbour... I'm sure she will be very fond of them! xox

kellie@foodtoglow link
18/3/2014 10:55:13 am

How interesting that the dough is based on potato. And that you put something so sweet in and roll all in sugared and spiced crumb. Super Hungarian comfort. I love your heritage recipes and the story behind them for you. I have tried many a thing to be polite but nothing probably as nice as this would have been for you. I remember having to eat liver at a babysitter's house and I thought I was going to die! I went to the loo and scraped my tongue with a washcloth. Scarred for life, me :D

Lizzy
19/3/2014 07:57:26 am

Oh Kellie, that story made me laugh! And thank you for your very kind words about my heritage stories. I love sharing them : )

Donalyn@The Creekside Cook link
18/3/2014 11:00:30 am

These look just amazing - they will definitely be on my "to-try" list next fall when our plums are getting ripe! I thought they were fried but now the crumb coating has me even more intrigued! Thanks!

Lizzy
19/3/2014 07:56:26 am

Thanks Donalyn... I do hope you will try them... please let me know how you go : )

Maureen link
18/3/2014 01:25:52 pm

I'm in love with your mother's cooking. Look how many dumplings you missed out on! These look SO so good.

Lizzy
19/3/2014 07:55:59 am

Oh Maureen, I'm in love with my mother's cooking too! I wish I could make some for you right now!

Laura (Tutti Dolci) link
18/3/2014 06:32:36 pm

Beautiful dumplings, I always love when bloggers share their favorite family recipes. These look delicious!

Lizzy
19/3/2014 07:55:30 am

Thank you, Laura. Very kind : )

GourmetGetaways link
18/3/2014 07:11:58 pm

Oh wow!!! These look so super special. I can't even begin to imagine how these little beauties taste. I can't believe you would accidental turn these down as a child!

Lizzy
19/3/2014 07:55:15 am

Hi Julie... I know... me too. They are truly delicious! Even though the 'dough' seems thick, it's soft and fluffy and yummy!

Elizabeth link
18/3/2014 09:36:36 pm

These look wonderful, I've never seen these kind of dumplings in a potato casing.

Lizzy
19/3/2014 07:54:38 am

Thanks Elizabeth... I guess that's what's so great about cooking from around the world... there are always surprises : )

Zsuzsa link
19/3/2014 10:15:23 am

gomboc... I didn't eat them until I made them. I never had my mother's or my grandmother's. Back in the day we kids only ate nudli with losts and lots of powdered sugar. As always your photos are lyrically beautiful Lizzy. They tell the story I never could.

Lizzy
19/3/2014 10:46:39 am

You too, huh, Zsuzsa. I wonder why? Thank you so much for your very kind words... you cook Magyar food so beautifully, so coming from you that is a lovely compliment my friend x

Aniko link
20/3/2014 03:08:09 am

Hello Liz, oh nudli and gomboc are my favorite treats in autumn. My mum (who was working as a chef for more than 40 years) never cooked gomboc, so my grandma taught it to me. And every year my dear grandma cooks to me when I'm at home. Oh I have homesick now.... Just a few weeks and will spend Easter in Hungary! I love your recipes, they are so delicious....

Lizzy
21/3/2014 12:21:43 pm

Hi Aniko... wow, I didn't know your mother was a chef. And what beautiful memories of your nagymama! I never met either of mine. I look forward to reading about your Easter in Hungary xox

Kyrstie@AFreshLegacy link
20/3/2014 11:01:48 pm

What a lovely recipe and story :-) Lucky you were a well mannered little girl and got to find out how good they are. I love that these are rolled in the crumbs. I also thought they were fried. Gorgeous!

Lizzy
21/3/2014 12:22:08 pm

Kyrstie, thank you... definitely not fried... they are truly delicious!

Karen (Back Road Journal) link
21/3/2014 06:52:46 am

I've never had plum dumplings but I can just imagine how delicious they have to be…they look great.

Lizzy
21/3/2014 12:22:21 pm

Thank you, Karen : )

David link
23/3/2014 08:14:35 am

Liz - what a loving and wonderful post. I just made my mother's apple dumplings and it brought back so many memories of her. But these little plum jewels are so very different - I am glad you showed a photo of the plums so we could see the size and type! Can't wait till plums are in season so I can try these!

Lizzy
23/3/2014 09:20:00 pm

David, thank you for your very kind words. I love the sound of your mum's apple dumplings! : )

The Food Sage link
23/3/2014 10:48:09 pm

Outstanding work, Lizzy. They look utterly devourable … as does the mirabelle syrup!

Lizzy
23/3/2014 10:51:46 pm

Many thanks, Rachel! I ordered that book, by the way! : )

Eva Taylor link
24/3/2014 01:01:47 pm

One of my truly favourite Hungarian dishes. I keep threatening to make them but have resisted because I feel I might be the only one eating them. Oh the sacrifices!

Lizzy
25/3/2014 08:18:50 pm

You know what, you really should make them, Eva. They are sooooooooooo good!

Francesca
3/4/2014 09:27:39 am

You must ask Jonathon for the Mirabella sauce recipe very soon- Pleeaase. The little dumplings look delicious but that beautiful sauce -hmm, so good.

Lizzy
3/4/2014 09:28:07 am

Hi Francesca, sure, what is your email address please? Thank you for your kind words : )

Suzette
25/11/2016 02:14:21 am

Liz I just had to share you cannot imagine my pure delight when I saw your wonderful story and the plum dumplings recipe in all their glory in Sunday's Canberra Times. Growing up in Curtin our neighbour Olga used to make these and the smell would waft over our home I made it my quest to learn how to make them but never wrote the recipe down. Seeing this evoked a very special time in my life the smells I have never forgotten. So Liz I will be purchasing your beautiful book so very grateful to you for putting your memoirs down for all to keep these wonderful recipes all for all to love. ❤

Lizzy
25/11/2016 02:38:02 am

Dear Suzette, how lovely to hear from you and thank you for your beautiful words and compliment. I am honoured XX


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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