Recipes in the world of Flavilo

Hungarian plum dumplings served

Plum Dumplings

Plum dumplings are one of the most comforting, childhood-reminiscent desserts in Hungarian cuisine. Its origin can be traced back to peasant cuisine, where simple potato dough was prepared in many sweet variations. Fruit jam – especially plum or apricot – was always readily available in the pantry, making it a perfect filling. The key to a well-formed dumpling is to keep the jam inside, and for the dough to be soft yet firm. Crispy fried breadcrumbs not only add texture, but also a distinctive flavour to the dish. Plum dumplings served warm, sprinkled with powdered sugar are a true Hungarian classic – a sweet treat that is not only delicious, but also carries memories. A perfect choice for an everyday indulgence or as a conclusion to Sunday lunches.

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

Servings: 4
⭕ 500 g Potatoes
⭕ 200 g Flour
⭕ 1 Egg
⭕ 1 tsp Salt
⭕ 12 tsp Thick Plum or Apricot Jam
⭕ 100 g Breadcrumbs
⭕ 30 g Butter
⭕ 2 tbsp Powdered Sugar

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    Preparation Steps

    1

    Peel the potatoes, cook them in salted water until tender, then drain and mash them thoroughly with a potato ricer. Let them cool completely. Tip: Do not mix with flour while warm, as the dough will become sticky!

    2

    Add the egg, salt, and flour to the cooled potatoes, then knead into a soft, pliable dough. Tip: Add only enough flour to form the dough – do not make it too stiff!

    3

    Roll out the dough on a lightly floured surface to about 0.5 cm thickness, and cut into 10x10 cm squares. Place one teaspoon of thick jam in the center of each square. Fold in, shape into dumplings, and make sure they are sealed well to prevent leakage during cooking.

    4

    Bring a large pot of lightly salted water to a boil. Add the dumplings and cook until they float to the surface (about 8-10 minutes). Tip: Cook only as many dumplings at a time as will comfortably fit in the pot to prevent them from sticking together.

    5

    Meanwhile, melt the butter in a skillet and sauté the breadcrumbs until golden brown. Toss the cooked, drained dumplings in the hot breadcrumbs. Tip: The breadcrumbs should be slightly crunchy and golden in color.

    6

    Serve warm, sprinkled with powdered sugar. Tip: Plum jam is a classic choice, but apricot jam is also excellent!