Dumpling Dreams
Szilvás Gombóc (Plum Dumplings)
Cookbook Author Yolanda Nagy Fintor's Hungarian Cookbook, Hippocrene Books, 2001
Adapted by StarChefs

A dessert dish, these dumplings taste best immediately after cooking. If plums are out of season when the craving strikes, you may use canned plums or prune jam (szilvás lekvár) sold on the international shelf of your grocery store or in European markets.

Yield: 24 dumplings

For the Filling:

  • 12 Italian prune plums (small and oval in size), cut into halves, seeds re-
    moved, or 6 ripe purple plums, cut into quarters, seeds removed
  • 2 teaspoons sugar

For the Dough:

  • 3 potatoes, cooked and peeled
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1 Tablespoon butter, at room temperature
  • 3 to 4 quarts water

For the Coating:

  • 4 Tablespoons unsalted butter
  • 1 cup bread crumbs
  • 3 Tablespoons sugar

Sprinkle 2 teaspoons sugar over plum pieces; set aside.

Grate potatoes into a large bowl. Mix in flour, salt, egg, and butter until well blended and a smooth, soft ball of dough forms.

Pull out a ball of dough, about the size of a large walnut. Hold dough in the palm of one hand, and with the other hand, press it into a flat circle. (If the dough is sticky, dust hands with flour). Place a plum section in the center of the circle. Fold the dough over the fruit until plum is completely covered. Moisten edges of dough to seal the seams.

Bring water to a gentle boil. Drop several dumplings (about 8 at a time), into the boiling water and cook 15 minutes, stirring occasionally. Drain each portion in a colander. Continue until all dumplings are cooked.

While dumplings are cooking, prepare the coating. Melt the butter in a large, heavy skillet; add bread crumbs and 3 Tablespoons sugar; stir over low heat 10 to 15 minutes, until breadcrumbs are a golden brown. Roll the barely wet dumplings in the crumbs until each is covered. Dumplings are now ready to be served.