Plum Dumplings (Gombóc)

Oh how i love dumplings… These are another Eastern European staple and I remember making these often when I was a kid. So delicious and comforting! In Hungarian, these are called Gombóc.

The dough is essentially the same as the dough for gnocchi. It is very versatile and can be sweet and savory. As with every post, I encourage you to get creative and use the basics from this recipe and make it your own. It is so much fun!

I’m committed to using seasonal ingredients so you will definitely see these dumplings again this fall; paired with some fall staples. Apples, pumpkins, chestnut? My wheels are spinning…..

I remember my mom making these dumplings even when she didn’t have plums. Plain dumplings tossed in sugary breadcrumbs, YUM!

Wishing you all a happy and beautiful weekend!

Plum Dumplings (Gombóc)

  • Servings: 20 Dumplings
  • Difficulty: Easy
  • Print

Ingredients

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Plum Dumplings

  • 6 medium potatoes
  • 2 eggs
  • 1 teaspoon salt
  • 3 cups flour (maybe more)
  • 10 Plums halved and pitted (I like Empress Plums for this recipe but any plums work)
  • 5 Tablespoons butter
  • 1/2 cup sugar + 2 Tablespoons
  • 2 Cups fine breadcrumbs

Preparation

  1. Wash the potatoes, peel, then boil in a large pot until nice and tender.
  2. Rice the potatoes with a potato ricer. You can mash them too, if you don’t have a ricer.
  3. In a large mixing bowl, mix the potatoes, eggs, salt, and flour, until doughy. This will be on the softer side and it will be somewhat sticky. Add more flour if it’s too sticky. Cover and let rest for a few minutes.
  4. Meanwhile, in a large pot, bring water to a boil.
  5. Set up a floured surface, and roll out the dough to about 1/3 of an inch in thickness.
  6. Cut the rolled out dough into approximately 2-3 inch squares.
  7. Toss the halved plums with 2 tablespoons sugar.
  8. Place a half plum on each square and fold, then seal the edges. In the palm of your hands, roll each one into a ball.
  9. Drop the dumplings in the boiling water. The dumplings will sink then resurface. Once resurfaced, boil for 10 minutes.
  10. In a sauté pan, melt the butter. Add the breadcrumbs and sugar. Mix well. Let the mixture toast for a few minutes and remove from the heat. Be careful so it doesn’t burn.
  11. When the dumplings are done cooking, remove with a slotted spoon from the boiling water. Place each one in the breadcrumbs mixture to coat evenly.
  12. Serve and get seconds as these are quite delicious!!!

 

Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com

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