George Lang

Plum Dumpling of Szatmár

Szatmári Szilvás Gombóc

Preparation info
  • about

    4

    servings
    • Difficulty

      Complex

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1½ pounds potatoes
  • 1 egg
  • ½ teaspoon salt

Method

  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