Plum Dumpling of Szatmár

Szatmári Szilvás Gombóc


  • pounds potatoes
  • 1 egg
  • ½ teaspoon salt
  • 5 tablespoons sweet butter
  • cups flour
  • 16 ripe prune-plums
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ½ cup white bread crumbs or ground walnuts
  • ¼ cup vanilla sugar


  1. Cook potatoes in their skins. Peel them, and rice them while still warm. Cool the purée.
  2. Mix potatoes with the egg, salt and 1 tablespoon butter. Add the flour and knead the dough well.
  3. Place dough on a floured board. Stretch it to ½-inch thickness, and cut it into 16 even squares.
  4. Gut open the plums, remove pits, and place ½ teaspoon sugar and a pinch of cinnamon in each cavity.
  5. Place a whole plum in the center of each square of dough. Pull the corners together and make a little dumpling out of each square. Be sure to cover each plum completely; do not leave an opening anywhere.
  6. Fill a 4- to 5-quart pot three-quarters full of water; bring to a boil. Gently drop dumplings into the boiling water. Every now and then move them about with a wooden spoon to prevent sticking to the bottom.
  7. When the dumplings come to the surface, cook for another 4 or 5 minutes. Then remove them with a slotted spoon.
  8. Brown the bread crumbs in remaining 4 tablespoons butter till golden brown, or melt the butter and add the ground walnuts.
  9. Place dumplings carefully in either mixture, and roll them carefully in it until coated all over.
  10. Remove dumplings to a serving platter and sprinkle them with vanilla sugar.


If you want to make these dumplings when prune-plums are not in season you can use prune jam (szilvalekvár). In that case simply substitute the jam for the sugar-stuffed fruit. You will need about ½ cup jam for 16 dumplings.

If you have plum dumplings left over, don’t despair. Cut the dumplings into halves, then dip each piece into egg wash (egg yolk mixed with water). Roll in bread crumbs and fry in hot fat. Sprinkle the pieces with sugar and serve with jam.