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Silvash Gombotz (Hungarian Plum Dumplings)

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts | Cuisine of Hungary

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4567794

License: CC BY-SA 4.0 · Wikibooks contributors

#dessert #dumpling #easy #hungarian #recipes using all-purpose flour #recipes using egg #recipes using fruit preserves #recipes using plum #recipes using potato #recipes without cooking time #recipes without servings #vegetarian
Dessert Vegetarian

Ingredients

Scale
  • 2 pounds peeled potatoes
  • 1 egg
  • 1 pinch salt
  • 3 tbsp oil
  • ⅔ pound plain flour
  • Fresh plums, plum jam or plum compote

Directions

  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.

Notes

When filled with apricot, the dumplings are called "barackos gombóc" or "Baratzkosh Gombotz".

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