Imagine biting into a golden, crispy exterior that gives way to a soft, pillowy potato dough, revealing a sweet, juicy plum hidden inside - this is the irresistible world of Gomboc, a traditional Hungarian delicacy that transforms simple ingredients into a culinary masterpiece. These extraordinary dumplings are more than just a recipe; they're a journey through Hungarian comfort food that will transport your taste buds to the heart of Eastern Europe with every single bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Hungarian
Serves: 8 dumplings
Ingredients
- 1 kg potatoes, peeled and mashed
- 200 g all-purpose flour
- 1 egg
- 8 plums, pitted
- 4 tablespoons sugar
- 1/2 teaspoon salt
- Breadcrumbs (for coating)
- Butter (for frying)
Instructions
- Boil the potatoes in salted water until completely tender, about 15-20 minutes. Drain and let cool slightly, then mash thoroughly until smooth and free of lumps.
- In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Knead the mixture into a smooth, elastic dough. If the dough feels too sticky, add a little more flour.
- Prepare the plums by removing the pits and stuffing each plum with approximately 1/2 tablespoon of sugar. Set aside.
- Take a portion of the potato dough and flatten it into a thin circle about 1/4 inch thick on a floured surface. Place a prepared plum in the center of the dough.
- Carefully wrap the dough around the plum, sealing the edges completely to form a smooth, round dumpling. Ensure there are no gaps or holes in the dough.
- Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for 10-12 minutes. The dumplings will float to the surface when they are done.
- Remove the dumplings with a slotted spoon and drain well. Roll each dumpling in breadcrumbs to coat completely.
- In a large skillet, melt butter and lightly fry the breadcrumb-coated dumplings until they turn golden brown and crispy on the outside.
- Serve warm, optionally dusted with additional sugar or cinnamon. The dumplings can be enjoyed as a dessert or sweet main course.
Tips
- Use starchy potatoes like Russet for the best dough consistency and texture
- Make sure to thoroughly drain and cool potatoes before mashing to prevent excess moisture
- When sealing dumplings, use wet fingers to help the dough stick and prevent any gaps
- Don't overcrowd the pot when boiling - cook dumplings in batches if necessary
- Keep your butter at medium heat when frying to achieve an even, golden-brown crust
- For a more authentic experience, use fresh, ripe plums at the peak of their season
- If the dough feels too sticky, refrigerate it for 15-20 minutes before shaping
- Experiment with different sugar coatings like powdered sugar, cinnamon, or even ground nuts
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
