Plum Dumplings

Plum dumplings are one of the most well-known desserts in Hungarian cuisine, with roots tracing back to Central European traditions. The history of plum dumplings dates back to the 18th century when potatoes were first widely used in the region. Peasant cuisine prepared it as a cheap but nutritious dish, which soon became popular on noble tables as well. Dumplings have become a popular dessert not only in Hungary but also in Austria and Slovakia, adapted to local tastes.

As the potato dough softly envelops the juicy plum, and the cinnamon-sugar breadcrumbs crinkle under the teeth, every bite takes you back to childhood. Imagine the sweet aroma of plums filling the kitchen on a cool autumn afternoon - this is the moment that makes it worthwhile to make this classic dessert.

The secret to perfect plum dumplings is the right combination of potato dough and filling. Always use floury potatoes, as this will make the dough less moist, and remember: it is worth sprinkling the plum with a pinch of cinnamon sugar for the perfect taste. Do not knead the dough too much, so that it remains light and soft. This dessert is not only the star of family Sunday lunches but can also be an ideal choice for festive occasions. You can vary it with dried plums or even other fruits, such as apricots, to discover new flavors. A dumpling on the plate is guaranteed to bring a smile to faces and take everyone back to a period full of beautiful memories.