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Silvash Gombotz (Hungarian Plum Dumplings)

Silvash gombotz (Hungarian spelling: Szilvás gombóc) is a traditional dessert recipe for plum dumplings from Hungary. During the freezing cold winters, warm filling desserts like these are very popular.

Source and licence

"Silvash Gombotz (Hungarian Plum Dumplings)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Silvash_Gombotz_(Hungarian_Plum_Dumplings), revision 4567794), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Silvash_Gombotz_(Hungarian_Plum_Dumplings)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4567794

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Cook potatoes until very soft (at least an hour). Peel and mash with a fork.
  2. Add the egg to the mixture, along with the little salt and oil. Mix well.
  3. Gradually mix in the flour to make a smooth dough. You may need a little more or less than the listed quantity.
  4. Knead the potato dough, then roll it out into a thin sheet (about 5 mm thick), and cut into squares.
  5. Put half a plum or 1 tsp of plum jam on each square. Wrap the dough around the filling and seal the edges.
  6. Cook in boiling water for 10–15 minutes until the dumplings are floating and cooked through.
  7. Serve with bread crumbs fried in butter.