Szilvás gombóc (plum dumplings) - Ty Fedak

One of my alltime favorites as a kid. Mom made these all the time.
Szilvás gombóc (plum dumplings)

• 12 plums
• 12 lumps of sugar
• 3 tbls sugar
• 2 cups flour
• 2 cups cooked potatoes (chilled)
• 1 tsp salt
• 2 eggs
• 3/4 cups buttered crumbs

Remove the pits, but do NOT cut them in half.

Fill center with sugar lump (or cube)

Slice the butter thin into the flour, mix until mixture is coarse.

Add in potatoes, salt and eggs.

Knead the dough well.

Roll it out 1/4 inch thick on a floured board.

Cut into 3" squares.

Place the plums on square, moisten the edges and pinch it all together around the plum.

Dust the hands with flour and roll the dumpling around the flour.

Gently drop the dumpling into a large pot of boiling water. Don't let the water boil too violently or it will break them up.

Cook 15 minutes.

Carefully lift each one out, and roll in buttered crumbs. Serve hot. (I used to add more sugar if the plumbs were sour). Egészségedre!!

DUMPLINGS...Nora Jean Luke Brewer

• 3 c. sifted flour 1well beaten egg
• 2 tsp. baking powder 1 c. boiling broth (chicken, etc.)
• 1tsp. salt (omit if chicken broth is salty)

Sift flour, baking powder & salt in bowl with boiling broth. Mix & let stand until cold. Add beaten egg. If too soft, add more flour; if too stiff, add milk. Roll thin & cut in desired shape. Drop in boiling broth. Cook 12 to 15 min. *Julia Tucker ♥