Every year, around late August or whenever Italian prune plums were in season, Anyu (mom, in Hungarian) would cook up a batch of these sweet, juicy little puppies and ALL would be right with the world.
Yesterday, it was MY turn.
Anyu is recovering from shoulder replacement surgery (my parents are quickly becoming the bionic grandparents) so, I decided to surprise my folks with a batch of our family's favorite late summer treat: plum dumplings.
The rolled-out dough is made with mashed potatoes and, according to my kids, the szilvásgombóc turned out to be a GREAT SUCCESS! Here's the recipe:
INGREDIENTS:
- 12 Italian prune plums
- 6 small potatoes
- 2 eggs
- 2 cups of flour
- 1/4 tsp. salt
- 1/2 cup of butter
- 2 cups plain bread crumbs
- 1 cup sugar mixed with 2 tablespoons cinnamon for coating
- another 1/4 cup cinnamon sugar for filling
PUTTING IT ALL TOGETHER:
1. Wash potatoes and boil (with skin on) in salted water until fork tender. Drain, rinse with cold water, let cool completely before peeling and then mash 'em up.
2. In a large bowl, combine potatoes, eggs, salt and flour. Use hands to mix until soft dough forms. Cover with dish towel or plastic wrap and let rest while continuing on with recipe.
3. Melt butter in large skillet (or wide pot), add bread crumbs and brown (you must stir constantly or bread crumbs will burn) then, take skillet/pot off heat, continue stirring until pan begins to cool. Let breadcrumbs continue to cool for a few minutes before adding 1 cup of cinnamon sugar (so that the sugar does not burn) and set aside.
4. On a lightly floured surface, roll dough and cut into squares. Place a plum in the center of each square, sprinkle with cinnamon sugar. Fold corner in, pressing out all air and pinch edges to seal.
5. Carefully drop into boiling water. Repeat until dumplings begin to float to the top.
6. Using a slotted spoon, remove dumplings that have floated to top and place in skillet, coating with sugared-buttered breadcrumbs. Transfer coated dumplings to a platter, sprinkle with cinnamon sugar and return to skillet with remaining bread crumbs when all dumplings are done.
[Makes about 24 dumplings]
I still remember when Anyu served this to my husband early in our dating and his being THRILLED to learn that szilvásgombóc is typically served as a main course.
"You mean, I can have dessert TOO?!?"
He was hooked. We were engaged less than 3 months later. Enough said.
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