Hungarian Plum Dumplings

While I’m enjoying time with my family in Romania several of my favorite food bloggers (born outside US just like me) are sharing their culinary talents with you. 
Today, I’d like you to welcome Elisabeth. She’s an Hungarian, now living in sunny Florida.
On her blog, Food and Thrift finds, just like the blog name suggests, she’s going to make you drool over comfort food, Italian and Hungarian dishes and from time to time she’s talking about her latest thrift finds. 

You can follow Elisabeth on Twitter .
                                               Now, please say Hello to my friend Elisabeth.
Hungarian Plum Dumplings
I am so thrilled and honored that Roxana asked me to guest post for her, while she is vacationing in her homeland, Romania. She has asked some of us who was born outside of the United States to guest post for her, I almost felt as if I’m not going to be able to fulfill this request, because although I was born in Hungary, I did not grow up there. I was 8 years old when we came to the United States. My maternal grandmother, and mother was also born in Romania, what was considered part of Hungary up until after WW1. They were originally from Transylvania…yes, the actual home of Count Dracula, from the 15th century, whose castle still is in existence, as a big tourist attraction. Transylvania/Romania is still in very much existence, and I still have most of my relatives living there, whom I have never met, also, in Hungary as well!I feel as if I know Roxana in person, because of the background connection.We seem to have had this special bond instantly, since we first met through our blogs.

I’m not going into details from my father’s side of the family, because it is entirely another chapter, that leads back to Portugal, and Italy!

I am very grounded to my Hungarian roots, and have fond memories of my childhood that I remember way back, watching my grandmother and mother do their traditional cooking, and baking, for the special holidays…and oh, my, the baking the most amazing breads, rolls, and danishes… is something that I unfortunately did not learn from them, but Roxana sure has mastered the art and that is handed down from generation to generation. She is such a naturally talented baker, not just the breads and rolls, but cakes, cookies, and all the special treats that I don’t get involved with.

Thank you Roxana, for your invitation to guest post for you, and I hope I don’t disappoint you with my traditional Hungarian dish, that I actually learned how to make when I was a young “mommie”…from my Hungarian aunt, right here in Florida, which was over 30 years ago!

Hungarian Plum Dumplings

Hungarian Plum Dumplings-Szilvás Gombóc18 Damson, or Italian plums washed, and pitted
2 1/2 cups all-purpose flour
4 medium potatoes, peeled, diced,
cooked in boiling water, and mashed
1 to 2 Tbsp vegetable oil
2 large eggs
4 Tbsp (1/2 stick butter)
1 teaspoon salt
1 1/2 cups fine plain breadcrumbs
1/4 cups cinnamon sugar

In a large bowl, combine the flour and salt. In a small bowl, beat the eggs with the oil. Make a well in the center of the flour, and add the egg mixture. With a pastry cutter, or fork, gather the flour around it and work the dough slightly. Add the mashed and cooked potatoes to it, and mix it all together to make a soft dough out of it. Divide the dough in 2 equal portions, and wrap each separately with plastic, and refrigerate for 30 minutes.


Place a large pot of salted water to boil. On a lightly floured surface, roll the dough out to about 1/3 inch. Cut them into 2 inch squares, and place a plum in the center of each square, fold in half, and seal the edges, and make them into a ball. (you can moisten edges with a little water to seal, if necessary.)


Carefully drop into boiling water, and remove with a slotted spoon into a large skillet, that is already prepared with the butter and  cinnamon sugar, and browned. Do this with all the dumplings. They should take about 30 minutes from start to finish cooking, and coming to the surface. (as soon as they come to the surface, it will take that length of a time)
Transfer to a serving platter, and sprinkle with powdered sugar.

Hungarian Plum Dumplings

Hungarian Plum Dumplings


To prepare the plums:Cut the plums into half, or thirds, and sprinkle with the prepared cinnamon sugar. Let it sit for about 20 minutes to absorb the flavor of the cinnamon and sugar, and to let it get juicy.
note: I used only half the dough, and saved the other half in the freezer to use next time. Also I used half the amount of the plums, and saved the rest to use for another dessert



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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. Elisabeth says

    Hi Roxana-Thank you for featuring my guest post…I'm thrilled and honored to have been a part of your International Gastronomy Journey:DDD

    Your guest posts were all awesome, a lot of work for you while on vacation. Now when you return, you will need another vacation from your blog, LOL
    You did such a beautiful job on all the guest posts, and I truly appreciate your hard work on mine, as well!
    Hugs…and a safe return!
    xoxo

  2. ping says

    What a delightful combination! … potatoes and plums! Can't say that I've had them together before. A plum croquette! I'd probably have to make these one day to satisfy my curiosity on the flavor combo. Great post, Elisabeth!

  3. My Home Diary in Turkey says

    Hi.. I came from Elisabeth's blog. I knew her this year long as my good foodie friend, and I agree her recipes are awesome! including this one.. Worth to try ^,^
    ~Citra~

  4. Lizzy says

    Roxana, I'm so excited to find another favorite foodie friend here guest posting for you!!! I hope you're having a wonderful visit.

    Lizzie, these are just phenomenal! I love fruit desserts and these are certainly special.

  5. Kathy says

    Thanks Elizabeth for a really wonderful recipe! I remember my grandmother making dumplings! I am also glad to find Roxana's blog! Nice post!

  6. Sandra says

    Wow what a great guest post..I adore Elisabeth and her recipes and blog! So happy to see her here!
    Elisabeth, well we are so close with culture that I grow up eating these, one of my favorites for sure!!!!

  7. Jamie says

    Oh I love this recipe! Looks scrumptious and I have been toying with the idea lately of trying to make dumplings but oh how I love plums! Beautiful!

  8. Nami | Just One Cookbook says

    Wow~~~ Elisabeth, this looks really delicious! I've never had Hangarian food (I think) and it was so nice to learn a little bit about it. Beautiful guest post!

  9. says

    oh these look fabulous! my grandmother always used to make them for me and i’ve never tried to recreate her recipe so far, you’ve inspired me to give it a shot!!

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