Szilvas Gomboc

Szilvas Gomboc Recipe - A Traditional Hungarian Dish

Region / culture: Hungary | Servings: This recipe makes approximately 6.

Introduction

Szilvas Gomboc is a traditional Hungarian dessert that features plums wrapped in a potato dough and coated in buttered bread crumbs. This sweet and savory dish is a favorite among those who enjoy Eastern European cuisine.

History

Szilvas Gomboc has been a popular dish in Hungary for centuries, with its origins dating back to the country's rural regions. The recipe was often prepared during harvest season when plums were abundant, making it a delicious way to enjoy the fruit in a unique and flavorful way.

Ingredients

2.5 dozen free stone Italian plums, washed, split, and pits removed
4 or 5 medium-sized potatoes
1 beaten egg
4 cups of unsifted flour
1 tsp of salt
buttered bread crumbs
sugar
cinnamon

How to prepare

Peel the potatoes and cook them in salted water until they are soft.
Drain the potatoes and remove the peels.
Mash the potatoes and add them warm to sifted flour and salt on a kneading surface.
Create a well in the mixture and add the egg, then gently knead until everything is blended.
On a clean floured surface, roll the dough out to a thickness of 0.5 inches.
Cut the dough into 4-inch squares and place a plum in the center of each square.
Add 0.5 tsp of sugar and a sprinkle of cinnamon into the hole of each plum.
Fold the corners of the dough to the middle and roll the dumpling in your hands until it becomes round.
Cook a few dumplings at a time in salted water for approximately 10 minutes.
Remove the dumplings with a slotted spoon.
Place the cooked dumplings in a pan where bread crumbs have been toasted in butter (using one cup of crumbs to 0.25 cup of butter) and mixed with 0.5 cup of sugar and 2 tsp of cinnamon.
Keep the dumplings warm.
Once all the dumplings have been cooked and are in the pan, gently spoon the bread crumbs, butter, sugar, and cinnamon mixture over all of them.

Variations

For a twist on the traditional recipe, try using different fruits such as apricots or cherries in place of plums. You can also experiment with adding nuts or spices to the dough for added flavor.

Cooking Tips & Tricks

Make sure to use free stone Italian plums for this recipe, as they are easier to pit and work with.

- Be sure to cook the potatoes until they are soft and mash them while they are still warm to ensure a smooth dough.

- When rolling out the dough, aim for a thickness of 0.5 inches to ensure the dumplings cook evenly.

- Cooking the dumplings in salted water helps to enhance their flavor and texture.

Serving Suggestions

Szilvas Gomboc is best served warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

The key to making perfect Szilvas Gomboc is to ensure the dough is rolled out evenly and the dumplings are cooked until they are tender. Be sure to follow the instructions closely for best results.

Ingredient Substitutions

If you don't have Italian plums on hand, you can use other varieties of plums or even peaches or nectarines. You can also substitute sweet potatoes for the white potatoes in the dough for a different flavor profile.

Make Ahead Tips

You can prepare the dough for Szilvas Gomboc ahead of time and refrigerate it until you are ready to assemble and cook the dumplings. This can help save time when preparing this dish for a special occasion.

Presentation Ideas

Serve Szilvas Gomboc on a decorative platter with a sprinkle of powdered sugar and a garnish of fresh mint leaves for a beautiful presentation.

Pairing Recommendations

This dessert pairs well with a cup of hot tea or coffee, or a glass of sweet dessert wine such as Tokaji from Hungary.

Storage and Reheating Instructions

Leftover Szilvas Gomboc can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the dumplings for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Szilvas Gomboc contains around 250 calories, making it a relatively light dessert option.

Carbohydrates

Each serving of Szilvas Gomboc contains approximately 45 grams of carbohydrates, making it a satisfying and filling dessert option.

Fats

With the buttered bread crumbs and butter used in this recipe, each serving of Szilvas Gomboc contains around 10 grams of fat.

Proteins

This dish provides a small amount of protein, with each serving containing approximately 3 grams.

Vitamins and minerals

Plums are a good source of vitamins A and C, as well as dietary fiber. The potatoes used in this recipe also provide potassium and vitamin B6.

Alergens

This recipe contains gluten from the flour used in the dough, as well as dairy from the butter and egg. It may not be suitable for those with allergies to these ingredients.

Summary

Overall, Szilvas Gomboc is a moderately nutritious dessert option, providing a balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Szilvas Gomboc is a delightful Hungarian dessert that combines the sweetness of plums with the savory flavors of potato dough and buttered bread crumbs. This recipe is a great way to enjoy the flavors of Eastern Europe in a unique and delicious dish.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Szilvas Gomboc. It was handed down to me by my dear friend Maria, who learned it from her grandmother in Hungary. Maria and I had been friends for many years, bonding over our shared love of cooking and exchanging recipes whenever we could.

One day, Maria invited me over to her house for a traditional Hungarian dinner. As I walked into her kitchen, the aroma of spices and herbs filled the air, making my mouth water in anticipation. Maria was busy at the stove, stirring a pot of rich goulash while a pot of water boiled on the side.

"What are you making today, Maria?" I asked, eager to see what delicious dish she had in store for me.

"I'm making Szilvas Gomboc," she replied with a smile. "It's a traditional Hungarian dessert that my grandmother used to make for me when I was a little girl. Would you like to learn how to make it?"

I couldn't contain my excitement as I nodded eagerly. Maria handed me a bowl and a spoon, instructing me to mix together flour, eggs, and a pinch of salt to form a smooth dough. As I worked the ingredients together, Maria explained the history of Szilvas Gomboc to me.

"It's a beloved dessert in Hungary, particularly popular during the colder months," she said. "The dough is stuffed with plums and then simmered in boiling water before being rolled in toasted breadcrumbs and sugar. It's a labor of love to make, but the end result is always worth it."

As I finished kneading the dough, Maria showed me how to form it into small balls and flatten them out in the palm of my hand. She then placed a plum in the center of each dough circle, folding the edges over to seal it in. Once all the Szilvas Gomboc were assembled, Maria dropped them into the boiling water, where they floated to the surface and cooked until they were tender.

While the Szilvas Gomboc cooked, Maria toasted breadcrumbs in a pan until they were golden brown and fragrant. She then rolled the cooked dumplings in the breadcrumbs, coating them evenly before sprinkling them with a generous amount of sugar. The sweet aroma filled the kitchen, making my stomach growl in anticipation.

Finally, Maria plated the Szilvas Gomboc and handed me a fork. I took a bite, closing my eyes as the flavors exploded in my mouth. The tender plum filling contrasted beautifully with the dough and breadcrumbs, creating a perfect balance of sweet and savory.

As I savored each bite, I knew that this recipe would become a staple in my own kitchen. I thanked Maria profusely for sharing her family's recipe with me, knowing that it would be passed down through generations to come.

And so, Szilvas Gomboc became a beloved dessert in my own household, a reminder of the rich culinary traditions that connect us all. I continue to make it for my family and friends, sharing the story of how I learned to make it with each delicious bite. And every time I take a bite of this traditional Hungarian dessert, I am filled with gratitude for the friendships and memories that have enriched my life.