This is an eastern European plum dumpling recipe for gombóc. The version below has been adapted from Hungarian instructions.
Perhaps the plums I used weren’t ripe enough, but these dumplings were SOUR! I used black plums, but many people use damson or Italian prune plums, which sound like they are sweeter. (Know more about it? Please leave a comment.)
I served these dumplings to some very forgiving friends who pulled the most amazing sour faces. It’s not an experience we’ll soon forget. The flavour was enhanced by ‘sprinkling’, more accurately ‘pouring’, sugar on top of the dumpling. The crust was a winner though, amazingly tasty. As such I might try making these dumplings again, but perhaps with apricots or nectarines, hoping for a sweeter finish.
- 3 medium potatoes
- 1 egg
- 1/2 tsp salt
- 1 1/4 cup plain flour
- 6 ripe plums
- 2 tbsp butter
- 1/2 cup bread crumbs
- 1/2 cup sugar
- 2 tsp cinnamon
- sour cream
- Peel and dice the potatoes and boil them in a pot until soft.
- Mash the potatoes and let them cool for 10 minutes.
- Combine the potatoes, eggs and salt in a large bowl.
- Add flour and knead the ingredients until a soft dough forms.
- Cover the dough with plastic wrap and let it rest for 30 mins.
- Boil a large pot of water.
- Roll dough to a little more than 0.5 cm thick. Cut into 6 x 6 cm squares.
- Remove pits from the plums by cutting each plum almost in two (but not all the way through). Fill the centre of the plums with cinnamon sugar.
- Place a plum in the centre of each dough square and fold the dough over the plum.
- Roll the dumpling into a ball, making sure edges are sealed.
- Carefully drop dumplings into boiling water.
- Cook until the dumplings float to the surface, then cook for an additional 10 minutes.
- Meanwhile, melt the butter in a large frying pan, add bread crumbs and brown them.
- Use a slotted spoon to remove the dumplings from the pot, transferring them to the frying pan to coat them in bread crumbs.
- Serve with LOTS more cinnamon sugar and sour cream.