Recipes in the world of Flavilo

Hungarian walnut dumplings served

Hungarian Walnut Dumplings

Walnut dumplings are a beloved, comforting dessert in Hungarian rural kitchens. Their origin is linked to peasant cuisine, where potato dough was also used in sweet forms. Walnuts – as a local ingredient – were a frequent companion to cakes and sweets, especially on festive occasions. The soft yet shapeable dough of the dumplings becomes perfect from well-cooked and cooled potatoes, while the butter-fried crumbs provide a pleasant contrast to the soft interior. The walnut sugar not only evokes a real nostalgia in taste but also in aroma. This dessert is often served as a main course as it is filling and hearty – especially when served with sour cream or extra powdered sugar. Every bite of the walnut dumpling is a slice of the past – a taste that generations keep among family recipes.

Prep Time 30 min
Preparation 15 min
Total 45 min
1020 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Potatoes
⭕ 200 g All-purpose flour
⭕ 1 Egg
⭕ 1 tsp Salt
⭕ 150 g Ground walnuts
⭕ 3 tbsp Powdered sugar
⭕ 30 g Butter
⭕ 100 g Breadcrumbs

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    Preparation Steps

    1

    Peel the potatoes and boil them in salted water until tender. Drain well and mash until smooth. Let them cool completely. Tip: Make sure the mashed potatoes are completely cool before proceeding, otherwise the dough will become sticky.

    2

    Add the egg, salt, and flour to the cooled mashed potatoes. Knead until a soft, pliable dough forms. Tip: If the dough is too sticky, add a little more flour, but be careful not to make it too stiff.

    3

    Shape the dough into walnut-sized dumplings. Bring a large pot of salted water to a boil, and gently drop the dumplings into the boiling water. Cook until they float to the surface, indicating they are cooked through.

    4

    Meanwhile, melt the butter in a skillet over medium heat. Add the breadcrumbs and sauté until golden brown. Tip: Stir constantly to prevent burning and ensure the breadcrumbs become nicely crisp.

    5

    In a separate bowl, combine the ground walnuts and powdered sugar. Once the dumplings are cooked, drain them well. First, toss them in the toasted breadcrumbs, then coat them generously with the walnut-sugar mixture.

    6

    Serve warm, optionally sprinkled with a little extra powdered sugar. Tip: For an even more decadent treat, serve with a dollop of sour cream or vanilla-flavored sugar.