This recipe from Chef Agnes Barath is a fantastic way to bring authentic Hungary to your dinner table! In Hungary, it's eaten as a dessert, a meatless main or side dish. It's a favourite for many, including kids!
Hungarian Plum Dumplings (Szilvásgombóc)
For the dumplings:
500 g (17.6 oz) Potatoes
125 g (4.4 oz / 1 cup) Plain White Flour
200 g (7 oz) Non Seasoned Breadcrumbs
2 Tbsp Vegetable Oil
15 g (1 Tbsp / 1/2 oz) Butter
Salt, to taste
Powdered Sugar & Cinnamon Powder, to serve
For the filling:
20 small Damson Plums, stoned & halved (if using bigger plums or other stone fruit, use half for each dumpling)
3 Tbsp Powdered Sugar
1 tsp Cinnamon Powder
In a pot, cook the potatoes in their skins in salted water until tender, approximately 30-40 minutes. Peel and mash the potatoes while still warm until there are no chunks. Add the butter and mix. Allow to cool completely.
Meanwhile, toast the breadcrumbs in about 2 Tbsp of vegetable oil over low heat, stirring constantly, until crunchy and golden brown. Put aside.
Mix the potato mash with one egg, a pinch of salt and flour. Knead the dough until smooth. The dough should be light and pliable, but not sticky. Add more flour if needed.
Bring a pot of salted water to a boil.
On a lightly-floured surface, roll out the dough until it's 0.5-1cm thick (approx. 1/3 inch). Cut the rolled dough into 10-12cm squares (approx. 2 1/4 x 2 1/4 inches). Place a half plum on each square and sprinkle cinnamon & powdered sugar in the middle of the plums. Place the other half of the plums on top of the cinnamon sugared plums. Fold and knead the dough around the plums making them into dumplings.
Add the dumplings to the boiling water in batches - not to over-crowd them - and gently simmer until they float on to the top.
Remove the dumplings from the water using a slotted spoon and lightly roll them in the toasted breadcrumbs. Then sprinkle with powdered sugar & cinnamon and enjoy!
Goulash Cooking Class
Video conference Chef Agnes Barath into your home. She'll teach you how to cook a traditional Goulash plus an incredible Walnut Strudel - in a private cooking class.