CLASSIC PLUM DUMPLINGS (GOMBOTI) — A TIMELESS TREAT

These beloved plum dumplings require some effort but every minute is worth it. The memory of homemade dumplings brings warmth and joy—once you try making them yourself, you’ll see why they’re treasured by many. Make plenty, because they’ll never be enough!

🕒 Prep Time: 40 min

🍳 Cook Time: 15 min
🍽️ Yields: About 30 dumplings

Ingredients

Dough:

500 g starchy potatoes (baked or boiled)
125 g all-purpose flour, plus extra for dusting
1 egg
1/2 tbsp oil

Filling:

500 g plums
2–3 tbsp sugar
1 tsp cinnamon

Coating:

50 g butter
150 g breadcrumbs
3 tbsp sugar

Instructions

Prepare the potatoes: Bake or boil potatoes (preferably with skin). For baking, lightly oil the skins and bake at 220°C (425°F) for about 1 hour until soft. Let cool, then scoop out the flesh carefully, preserving skins if desired.
Mash the potato flesh until smooth. Measure 500 g for the recipe.
In a bowl, mix the mashed potatoes with the egg, flour, and oil. Knead gently — the dough will be slightly sticky; don’t overwork it until it’s dry.
Prepare the plums: Halve the plums, remove pits, then sprinkle with sugar and cinnamon. Toss to coat evenly.
Bring a large pot of water to a boil, then reduce heat to keep water just simmering.
In a frying pan, melt the butter and toast the breadcrumbs over medium heat, stirring constantly until golden (about 2-3 minutes). Add sugar and stir well.
Lightly flour your work surface. Divide the dough into equal portions (about 30 small pieces, depending on plum size).
Roll each piece into a ball, then flatten into a disc. Place a plum half in the center and carefully wrap dough around it, sealing completely and shaping into a smooth ball. Dust hands and surface with flour as needed to prevent sticking.
Drop dumplings gently into simmering water. Cook for about 5 minutes after they float to the surface. Stir occasionally to prevent sticking to the pot bottom.
Using a slotted spoon, lift dumplings out in batches and immediately roll them in the toasted breadcrumb mixture until fully coated. Shake the pan gently back and forth to help coating adhere.

💡 Tips

Use starchy potatoes for best texture.
Baking potatoes with skins helps preserve flavor and moisture.
Adjust sugar in filling to taste; you can add more if you prefer sweeter dumplings.
Serve dumplings warm, with a dollop of sour cream or dusted powdered sugar if desired.

🍽️ Perfect For

Traditional family dinners
Comfort food lovers
Festive meals and gatherings

📝 Final Thoughts

Classic plum dumplings blend soft potato dough with sweet cinnamon-spiced fruit, finished in buttery toasted breadcrumbs. The effort yields a nostalgic, comforting dish that’s worth every step.