How to make Hungarian plum dumplings with recipe.

Photos= Morguefile SantVidor plum
Photos= Morguefile SantVidor plum

A heritage recipe from Hungary--Szilvasgomboc

Hungary has the perfect growing conditions for plums. My families orchard in the northeast of Hungary had many old plum trees. Stanley, Italian, SantVidor and Czar kind are best as they are freestone types. (Freestone means that the flesh comes loose from the pit). My Mom preferred to use the SantVidor freestone for plum dumplings as they are a bit smaller then the others but the Italian are more common, therefore easier to buy. (Also called freestone prune plums here in Canada) They usually are available from late August till mid to end of October.

 

Equipment you will need to have on hand:

  • Large 5 quart stock pot
  • rolling pin
  • pastry-board
  • large frying pan
  • potato ricer (masher will do too)
  • nut grinder (or open-from-top coffee grinder)
Ingredients: 
  • 24 plums (Rem: these are not the round black plums; these plums are oval shaped and have to be freestone.)
  • 24 sugar cubes
  • 6 large potatoes
  • 3 + cups of flour
  • 3 eggs
  • 4 tablespoons butter/margarine
  • 1 cup breadcrumbs
  • 1 cup ground walnuts
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 1 teaspoon cinnamon
  • 1 tablespoon of oil
 
 

Grind walnuts until same as bread crumbs.

In a largefrying pan combine butter breadcrumbs and walnuts.

Lightly brown and set aside.

Boil potatoes whole either in skin or peeled. Set aside to cool.

The plums will need to be prepared before starting on the dough.

Remove the pits but do not split the plums all the way apart. (Grab the plum between thumb and forefinger and squeeze lightly at the two ends. The plum should split open on one side enough so you can remove the pit.)

The still intact side of the plum acts like a hinge.

Sprinkle the inside with cinnamon and replace the pit with a sugar cube.

Peel and rice Potatoes. (the only reason ricing is preferred to mashing is that the potatoes spread out better, lighter thoughout the dough. If potatoe chunks are too big the dough won't combine and will rip. So if mashing, mash them really well)

Set stock-pot to boil with 3-4 quarts of water and a pinch of salt and one tablespoon of vegetable oil.

Cut the butter into the flour, until it resembles coarse cornmeal. Add potatoes and salt and eggs. Knead the dough really well till smooth and elastic. Roll out on a floured pastry board to about 3/8 inch thickness. Cut into 24 4" squares(or as many pieces as there are plums). Place prepared plum in center; moisten the edges with a little water and pinch together around plum. It's a sticky dough so spinkle hands with flour and then roll dough gently into dumpling. Place on sheet of wax paper. Continue until all are done.

Drop a few at a time into the boiling water. The water must be hot enough to keep boiling but not too vigorously or the dumplings will break. It should take about 9 - 10 minutes and they will float to the top when ready. Gently take out with slotted spoon and place in a strainer. Replace water that evaporated and wait till its boiling again before adding a new batch.

Meanwhile take ready dumplings and roll gently in breadcrumb and walnut mixture in the frying pan. Once fully covered gently transfer into a shallow oven dish and put into oven on low heat. Serve warm.

Dessert or main dish???? That is the question.

It takes a little time to get those dumplings ready but well worth the effort. They were my Mom's favorite dessert. During the plum season we almost had them weekly always as a main dish. Usually after a bowl of thick vegetable beef barley soup.

Now I have a problem I want to make plum dumpling but as we're just coming into spring I'll have to wait for months to make them.

Plums are a very good source of vitamin C, of vitamin A, vitamin B2 & potassium. In addition, plums are a good source of dietary fiber. Plums are an excellent tree fruit that can be used in many ways for snacks and meals and is suitable for canning, freezing and preserving into jams and jellies.

More by this Author


Comments 25 comments

Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Rochelle, I usually only make these once or twice a year because they take a bit but these are my daughters favorite.

Glad you stopped in for a visit.

hope you're well

kindest regards Zsuzsy


Rochelle Frank profile image

Rochelle Frank 6 years ago from California Gold Country

These sound great, though I don't know if I would go to the trouble of making them.

My German mother-in-law made a plum dumpling, but it was steamed on a rack above the big pot of boiling water. I'm not sure they had potato in them, they were more like a yeast roll-- but they were served with beef and a lot of brown gravy (she also made boiled potato dumplings).

I'm thinking that they may have had some yeast-- but not really sure.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Sue! I'm so glad you were able to make these for your birthday. I agree these take forever to make (but only because we don't make them enough).

The Italian freestone plums are usually available at farmers markets or fruit markets in my area. Any of the freestone plums will do however. The Black plums that are common everywhere are not that great because they go too mushy.

kindest regards Zsuzsy


sue 8 years ago

My grandmother came here from Hungary as a young girl and my mother would make this for my birthday for as long as I can remember. Only once a year in Sept. My mom passed away 5 years ago and I made this for my belated birthday dinner. 3 hours it took to make which is why I think we only had it once a year however I cannot find Italian freestone plums anywhere. It wasn't the same but it was close enough to bring back lots of memories and it made me appreciate my mom making it every year for us. Thank-you for posting this, it makes me happy to know that it is a true hungarian tradition. If you could tell me where I can get the plums that would be great also.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

dindin! These are a favorite dessert in Hungary. Thanks for coming by and commenting.

regards Zsuzsy


dindin profile image

dindin 8 years ago from Texas

I've never heard of these, but they sound delicious


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Solarshingles! I love trees but a fruit tree in my eyes is the tops. It work hard to grow beautiful fruit.

Thanks for visiting.

regards Zsuzsy


solarshingles profile image

solarshingles 8 years ago from london

I simply love them. Plum, home grown peach, apricot, wild cherry, we had them regularly at my home.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Thanks Marye! I'd be delighted. Thanks for visiting.

regards Zsuzsy


Marye Audet profile image

Marye Audet 8 years ago from Lancaster, Texas

zsuzy- If I ever need a guest writer on my baking blog..you will be getting an email..this is fabulous.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Thanks for taking a look Raven.

regards Zsuzsy


Raven King profile image

Raven King 8 years ago from Cabin Fever

Plum delicious! :)


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Sally! Your very welcome. Don't forget to check out the Hungarian Potato noddles. That is a recipe you can make now already. (I made your request in two hubs as it would have been just too long.

thanks for visiting regards Zsuzsy


Sally's Trove profile image

Sally's Trove 8 years ago from Southeastern Pennsylvania

Zsuzsy, thank you so much for making this hub! I am so excited to have this recipe.

As you know, my childhood friend's mother used to make this dish--just one time a year--and there were never any leftovers to speak of. I remember that she served them as a main course for dinner.

Now I will have the opportunity to make this wonderful treat myself. Too bad we have to wait so many months!

Warmest regards, your "silvaush goombaud" fan.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Decrescendo! thanks for visiting.

regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

rmr! Glad you came by.

regards Zsuzsy


rmr profile image

rmr 8 years ago from Livonia, MI

These sound fantastic! Thanks for another great looking recipe!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

firead45! You bet...hmmm hmmm good!

thanks for visiting regards Zsuzsy


flread45 profile image

flread45 8 years ago from Montana

I bet these dumplins are Plum good.lol


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Froggy! You could try the dumpling with a chunck of peach or maybe mango. Thanks for visiting. regards Zsuzsy


Froggy213 profile image

Froggy213 8 years ago from On A Mountain In Puerto Rico

Have never been a big plum fan but I will have to surely try this recipe--Thanks Zsuzsy Bee


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Sweetie Pie! Thanks for visiting. regards Zsuzsy


SweetiePie profile image

SweetiePie 8 years ago from Southern California, USA

Nice recipe.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

We never made a smaller batch because everyone always wanted more the next day. But it wouldn't take much to cut the recipe in half.

regards Zsuzsy


Eileen Hughes profile image

Eileen Hughes 8 years ago from Northam Western Australia

I love dumplings. Sound like lot of dumplings, I suppose you can make a smaller lot by using smaller amounts.

Thanks for that.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working