*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
"Szilvas Gomboc"!--I remember helping my Yugoslavian/Hungarian mom make these as a child! Except we put a plum into one 4 inch dough square and bring the corners up to the middle and roll in your hands untill they are round instead of using two round dough pieces! This wonderful 5 star dumpling recipe brings back many warm memories! Thanks.
I had a bunch of extra plums that were too tart and wanted to find a way to use them up. I've never heard of plum dumplings before but thought it sounded interesting and I'm glad I gave them a try because they're delicious - such a great refreshing dessert!
I love these dumplings. A family friend used to make this when I was young and I can't pass a prune plum without thinking those dumplings she used to make. I'm so glad that I found this recipe so that I can now make these for my own family.
Just a note the dumplings are served with a brown sugar butter sauce thickened slightly with bread crumbs. They are not crisp at all and they do look sort of like flying saucers fat in the center with flat edges around the circle...and don't skimp on the sauce over the dumplings when you serve! Also...roll the dough to about 1/8 inch in thickness Cyndi K.
These had GREAT flavor but I'm convinced I did something wrong. The picture shows them almost crusty looking on the outside and really round. Mine were flat like flying saucers and while they tasted good they did not have a crispy outside. Any tips?
my mom made these dumplings while we were visiting them in B.C. they were amazing!! i will forsure make these! one thing my mom did differently was to roll the dough out thinner-1/4 inch dough would have been too thick.
Mmmmmhnum!!! I have red plums from the neighbors tree and had already made so much plum muffins and bread thought I'd try this. My Hubby is from Germany and said they have something similiar but serve with warm vanilla sauce which I happened to come upon at IKEA sooo thats how we had them. Yes there work and I think my dough was a little thick but they are very good and my hubby says its a keeper. The only thing I will do differently is put a little more sugar in the plum a sugar cube would work because they can be a bit tart and also with red plums you dont get as many.
This dough was the toughest most untender dough I have ever made in my life! I'd made this recipe a couple of years ago( the last time my plum tree was loaded with fruit) and despite the fact that the dough was tough my family loved the plummy juice interior. So I decided to make them again this year. Well after kneading the dough for close to an hour and still having a tough crumbling mess on my hands I threw it out and found another recipe that used far more potato and much less flour. I had great success with the different dough. I also dont use the bread crumbs instead I saute the butter and brown sugar and then add a good splash of liquor - slivovitz kirsh baileys or kahlua all work great.
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