Szilvasgomboc
Szilvasgomboc are Hungarian plum dumplings.
Preparation time: 30 minutes
Cooking time 30 minutes
Makes 18 plum dumplings
Ingredients:
- Potatoes- 6 medium with the skin intact
- Salt- to taste
- Purple plums -Hungarian or Italian
- Flour( sifted) -3 cups
- Eggs – 3
- Butter or margarine-8 tbsp.
- Sugar cubes (18 small) or sugar
Procedure:
1. Boil the potatoes in water until they become soft.
2. Drain the water well and allow them to cool.
3. Mash the potatoes until they are warm and add flour and salt.
4. Make a well and add the egg. Mix the dough tenderly.
5. Pit the washed plums. Slit each side of the plum, remove the seed and set them aside.
6. Make circles of the dough, sufficient to cover the full plum. Place a sugar cube or spoon full of sugar or liquor (optional) then fold the dough around the plum to form a dumpling.
7. It may seem that the dough is sticky enough and does not need to be pinched but those will leak later.
8. Roll the sealed ball gently to form a sphere.
9. Put a large pot of water to boil, add some salt to it.
10. Add the dumplings in and cook for a few minutes. After some time remove the dumpling with a spoon.
Drain the excessive water. Roll them in breadcrumbs before it dries completely.
Take a large skillet and heat some butter over medium heat. This would add a different flavor to the dumblings.Place the dumplings
In the skillet and turn them till they get a golden brownish tint.
Serve warm, sprinkle with leftover crumbs.
Note:
If you have more dough than the plum, you can roll them into log shaped. Boil them in the same way.
In case of non-availability of plums, you could use lekvar instead.
Lekvar means a thick jam of the fruit.
History
These can be eaten as dessert or a side dish as well. There as various variations in different cultures-Polish Romanian and Croatian.
Variations:
- 5 medium potatoes, peeled, boiled, mashed and cooled
- 2 large eggs
- 1 teaspoon salt
- 1 cup smashed banana
- 2 1/2 cups all-purpose flour
- 18 Italian prune plums, washed and pitted
- 4 tablespoons (1/2 stick) butter
- 1 1/2 cups very fine bread crumbs
- 1/4 cup cinnamon sugar
- Boil the potatoes and allow them cool. Once cool, add eggs, and the flour, salt to taste .Cover with plastic wrap and let it rest for 30 minutes.
- Add water to a large pot add salt to it. Roll the dough and cut in a cylindrical shape (about 1/3 inch). Place the mashed banana and apple mixture in the center of the dough. Make small dumplings
Carefully add these dumplings to the boiling water. Let it boil for a few minutes. Strain the excess water and roll them over the breadcrumbs or semolina.
You could serve it with a mint base or sour cream.
Variation:
5 medium potatoes, peeled, boiled, mashed and cooled
- Eggs-2 large
- Salt- 1 teaspoon
- grated carrot -1 cup
- green peas-1 cup
- all-purpose flour- 2 1/2 cups
- Italian prune plums -18 (washed)
- butter 4 tablespoons (1/2 stick)
- fine bread crumbs -1 1/2 cups
- cinnamon sugar -1/4 cup
Procedure:
1. Boil the potatoes. Let them cool. Add egg and salt to the flour to taste. Cover this mixture with the plastic wrap and let it rest for 30 minutes.
2. Add water in a large pot and let it boil. Roll the dough and cut in a cylindrical shape. Place the mixture in the center of the dough. Place the dough in the center of the palm and make small ball.
3. Add these small balls into the pan. Let it boil for a few minutes. Strain the excess water and roll them over the breadcrumbs or semolina.
This is a very filling dish and extremely healthy. It can also be served as a starter and a main dish. We can use our imagination and modify the dish.
- Lovina Raymond.
Tags: hungarian cuisine, Recipes, szilvasgomboc
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