Wednesday 2 August 2006

Szilvas Gomboc / Hungarian Plum Dumplings

  • 2½ dozen Italian plums split & pitted
  • 4 or 5 medium potatoes
  • 1 egg beaten
  • 4 cups flour
  • 1 tsp salt
  • buttered breadcrumbs
  • sugar
  • cinnamon
Peel potatoes and cook in salted water till soft. Drain.

Mash potatoes and add warm to sifted flour and salt on a kneading surface.

Make a well and add egg and knead gently till all is blended.

On a clean floured surface, roll dough out to ½ inch thick. Cut dough into 4 inch squares and put a plum into center of each square. Place ½ tsp. sugar and a sprinkle of cinnamon in the hole of the plum.

Fold corners to the middle and roll the dumpling in your hands till round.

Cook a few dumplings at a time in salted water for about 10 minutes. Remove with a slotted spoon.

Place in a pan in which bread crumbs have been toasted in butter (one cup crumbs to ¼ cup butter) and mixed with ½ cup of sugar and 2 tsp. cinnamon.

Keep warm. When all the dumplings have been cooked and are in the pan, gently spoon the breadcrumbs, butter, sugar and cinnamon mix over all.

Serve warm with bread crumb topping and a dollop of sour cream if desired.

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