Silvash Gombotz (Hungarian Plum Dumplings)
Silvash gombotz, or szilvás gombóc, is a Hungarian dumpling with a plum hidden inside a soft potato dough. The dough is built from mashed potato, an egg and a little oil, then rolled thin and wrapped around half a fresh plum or a spoonful of jam. After a short boil, the dumplings are rolled in buttery fried bread crumbs. It is a filling winter dessert, and apricots work the same way.
Instructions
Boil the potatoes until they are very soft, which can take an hour or more. Peel them if needed and mash them with a fork until no lumps remain.
Beat in the egg, the pinch of salt and the oil, and mix well so the mash is evenly combined.
Work in plain flour a little at a time until the mixture comes together as a smooth dough that no longer sticks to your hands.
Knead the dough briefly, then roll it into a thin sheet about 5 mm thick. Cut the sheet into squares.
Put half a plum or 1 tsp of plum jam in the middle of each square. Fold the dough around the filling and pinch the edges shut so nothing leaks.
Lower the dumplings into boiling water and cook for 10 to 15 minutes, until the dough is cooked through.
Serve with bread crumbs fried in butter spooned over the top.
Make it personal.
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