I have to post my new recipe. Yes, I know I already have two plum dumpling recipes on my blog but I have some new information. I am super excited to share this recipe! Please try it!
Hungarian plum dumpling (szilvás gombóc) is basically a savory dish with plums wrapped in a dough made with mashed potatoes and flour. It is often served as a second dish after a heavier soup but can be a dessert as well.
Ok what is different?
So I went to the farmers market 2 weeks ago Saturday and was finally able to get fresh plums. But I have to mention for 2 weeks prior, I had gone early hoping I could get some plums but there were none. So when I saw them finally I got excited and bought like 10 kilos, over 20 pounds after the long anticipation. I was not able to use them for 2 weeks but finally I have time to make them … but the plums got soft. Oh it is too late! Ok so I was a bit panicking but no they are perfect, they should be soft. I think in the past I might have used plums that were not soft enough. They worked and this made a difference. The plums were soft and juicy in the dish!
Ok the second trick, here it goes… I was in a rush and did not use a timer. I put the dough in the fridge and when I took out the prepared dough, I was a bit worried that the dough might be too warm. So I used a thermometer to check the temperature of the dough and it was 74 degrees. I cooked the balls and was just hoping for the best … and my plum dumplings turned out the great!
The dough was perfectly soft maybe just a tad warm but it worked! So the moral of my story is the temperature is very important. The dough needs to be at room temperature, between 68 – 72 F to cook. You can use a thermometer. (If it is too warm, use the refrigerator, if it is too cold, you can put the dough in the oven with the pilot light on or turn on the thermostat not the oven). The dumplings were soft and tender but not hard.
Third, I used poppy seeds instead of bread crumbs. I am a huge poppyseed fan, so any chance I get I try to use them. I also read that Hungarians in Transylvania use poppyseeds. This recipe is a little twist with my “little mistakes” to my previous recipes.
What did I do? I followed my original recipe but paid attention to the little details so I thought I would share them here. Also, I used poppy seeds instead of bread crumb. If you make this version, please let me know how you liked it! I would love to hear from you!
Of course, if you try this version, please let me know how you liked it! I’d love to hear from you!
If you are interested, feel free to check out my other Plum dumpling recipes.
RECIPE
IMPORTANT! The dough needs to be at room temperature for making this dish. Please read more above.
INGREDIENTS FOR THE DUMPLINGS
- about 1 lb russet potatoes (4-5 potatoes
- 2 cups flour, more for kneading the dough
- 1 Tbsp semolina flour (optional)
- 1 egg, slightly whisked
- 1 Tbsp butter or coconut oil
- 3 Tablespoon sugar with 1 tsp cinnamon
- 1/2 tsp salt
- 18 fresh or frozen sweet plums – depending on the size of your plums (I used purple Italian plums)
INGREDIENTS FOR THE POPPY SEED COATING
- 2 cups poppy seed, ground
- 5 Tbsp butter or coconut oil, soft
- 3 Tbsp milk or water
- handful walnuts
- 5 Tbsp sugar, more for serving
- 1/8 tsp nutmeg, grated
- honey for serving
- pinch of salt
METHODS
1. Cooking the potatoes. Put a metal steamer with ‘feet’ in a larger pot, add the potatoes with their skin on. Pour in enough cold water with a little salt so the water barely touches the steamer. Bring it to a boil and turn the heat down to medium low. Cook them with the lid on for about 45 – 60 minutes or until the potatoes are tender. (You can use a pressure cooker, too). Peel the potatoes while they are still hot but you can touch because the skin comes off easier.
2. Making the dough. Sift flour and salt. Add egg and butter, mix. Add the mashed warm potatoes from earlier and mix until combined. Do not overdo! Make a ball shape quickly. (Don’t add any more flour than stated in the Ingredient section).
3. Let the dough rest for 1 hour. (You can put it in the refrigerator if the dough is too warm or in the oven with the pilot light on if the dough is too cold).
4. Meanwhile, prepare the plums. Wash and take out the pits making sure the plums stay in one piece. Set aside.
5. Preparing the dumplings. After 1 hour, divide the dough into two parts. Set aside one and place the other on a flat, floured surface. Roll out the dough with a rolling pin. Start stretching it to 1 cm thickness until it is a squarish shape. Cut out 9 squares. Repeat with the other half of the dough.
6. Assemble the dumplings. Place one of the dough squares into your palm, put one plum with a little cinnamon sugar mixture. Fold corners gently tucking the stuffing inside and then roll it to make a ball. Do this with each square. When done, coat them in flour.
7. Cooking the plum dumplings. When the water starts boiling, drop the dumplings in the water one by one with a slotted spoon. Try to gently stir them to prevent them from sticking to the bottom of the pot.
8. When the dumplings come to the surface, cook them for about another 5 minutes and remove them with a slotted spoon.
9. Make the poppy seed coating. Melt the 5 tablespoon butter on low heat and add the poppy seeds, 3 tablespoon milk or water stirring frequently for about 10 minutes. Make sure the butter doesn’t burn. Add the sugar, grated nutmeg and chopped walnuts. Mix. This will be used to coat the balls.
10. Coating the plum dumplings. Coat the dumplings with the poppy seed mixture that you prepared earlier and roll them around until they are well coated.
Serve with honey and chopped nuts.
The dumplings can be stored in the refrigerator for a couple of day covered but the are the best the same day.
Enjoy!
Photos and text by Twincitiesherbs.
