Plum Dumplings
The history of Hungarian plum dumplings dates back centuries, as a simple but masterful invention of rural kitchens. It became truly popular in the 19th century, when Hungarian housewives discovered the versatility of potato dough and filled the dumplings with fruit. This dessert is not only delicious but also filling, so it was often served as a main course. The secret to preparation is the right dough consistency: if too much flour is added, it will be hard, if too little, it may fall apart during cooking. Tossing in breadcrumbs gives the dumpling a unique texture and a slightly nutty flavor. You can experiment with other fruits instead of plums, such as apricots or cherries, but the classic version will always be plum. Served warm, sprinkled with powdered sugar, the dumpling is a truly nostalgic experience – every bite a piece of Hungarian past.
Ingredients for this recipe
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Preparation Steps
1
Peel the potatoes, then cook until tender in salted water. Once cooked, drain and mash with a potato masher. Let cool completely. Tip: Only work with completely cooled potatoes, otherwise the dough will be sticky.
2
Add the egg, salt, and flour to the cooled potatoes. Knead until you get a soft, non-sticky dough. Tip: If it's too soft, add a little flour, but be careful not to make it too stiff!
3
On a floured surface, roll out the dough to about 0.5 cm thick. Cut out squares of about 10×10 cm. Place a pitted plum in the center of each square and sprinkle with one teaspoon of sugar. Close the dumplings so that the dough covers the fruit well from all sides.
4
Bring water to a boil in a large pot and add a little salt. Gently place the dumplings in the water and cook until they float to the surface – this takes about 8-10 minutes. Tip: Do not overcrowd the pot, otherwise they may stick together.
5
Meanwhile, melt the butter in a skillet and toast the breadcrumbs in it until golden brown. When ready, toss the cooked and drained dumplings in the breadcrumbs. Tip: Stir the breadcrumbs constantly to prevent burning.
6
When serving, sprinkle the dumplings with powdered sugar. They are best served warm. Tip: You can also offer them with cinnamon sugar if you want a more intense flavor.
