BUDA BITES

As I’ve already mentioned, plum dumplings are one of my favorite Hungarian foods. I’ve also already said that plums are now flooding the markets, at least they will be for a bit longer—and I’ll be taking full advantage of them until they’re gone. Hungarians are passionate about these dumplings, and it’s easy to see why after you try one (or many). The combination of salty and sweet, and juicy plums and butter is wonderful. It doesn’t seem possible to eat just one or two of these things. They’re addicting and they always quickly disappear—if not the night they’re made, but for breakfast the next morning.

These dumplings belong in the pasta (or tészta) category of Hungarian desserts, which means that they can be eaten as a meal in themselves or as a dessert following a light meal (but from what I’ve seen, they’re usually served as a meal, rather than a dessert). This recipe can also be made with apricots instead of plums, in which case they would be called barack gombóc. Apricots aren’t as juicy, however, which may be why plum dumplings are more commonly prepared in Hungary. Another possibility for when fruit isn’t in season is to stuff the dough with plum or apricot jam instead of the fresh fruit. These plum dumplings are especially good if you’re like me and have no problems with eating sweets for dinner.

Plum Dumplings
Szilvás Gombóc
This recipe makes 16 dumplings and serves four as a light dinner, or eight as a dessert.

Dough:
2 ¼ pounds (1 kilogram) russet or baking potatoes
1 egg
3 1/2 tablespoons (50 grams) butter, softened
2 cups (250 grams) flour
Pinch of salt

Stuffing:
16 plums, pitted
1 1/2 tablespoons sugar
1 teaspoon cinnamon

Coating:
1 stick, plus 3 tablespoons (150 grams) butter
1 1/2 cups (150 grams) dry (unseasoned) bread crumbs
2 tablespoons powdered sugar
Pinch of salt

powdered sugar for dusting

Boil the potatoes in their skins in salted water until they’re cooked through. When they’re cool enough to handle, peel them and push them through a ricer (if you don’t have a ricer, use a potato masher, but be sure that no lumps remain). Cool. Meanwhile, halve the plums and sprinkle the insides with the sugar and cinnamon (if plums aren’t very sweet, add an extra tablespoon of sugar).

In a mixing bowl, add the egg and butter to the riced potatoes and combine. Add the flour and salt, and knead until all ingredients are well combined. Form the mixture into a ball.

On a large floured surface, roll the dough out roughly into a square shape, with 1/3 inch thickness. Cut into 16 even pieces.

To form the dumplings, place two plum halves in the center of a dough square and bring the four corners together to cover the plum. Pinch the dough, and be sure to completely cover the plum (otherwise all of the good juices will spill out).

Bring a pot of salted water to boil. Add dumplings, but don’t overcrowd the pot (you may need to do it in two batches). Gently stir occasionally to prevent dumplings from sticking to the bottom. Cook for about 12 minutes. Meanwhile, heat butter in a medium skillet over medium heat and add bread crumbs, powdered sugar, and salt. Stir until well combined, and keep cooking until bread crumbs are lightly browned, stirring so the mixture cooks evenly.

To serve, roll the dumplings in the bread crumb mixture until well coated. Place in a serving dish and sprinkle extra bread crumbs (if there are any) on top. Dust powdered sugar on top, and serve with extra powdered sugar for sprinkling.

Tip: If your kitchen is very hot, keep the dough in the refrigerator when you’re not working with it. It becomes difficult to handle when it’s too warm.