My Boyhood's Hungarian Plum Dumplings

fx

Thu, 3 Mar 2016 14:52:15 GMT

Georgina how did it go?

fx, 1

Thu, 3 Mar 2016 10:44:42 GMT

Gumball is a very good name to convince kids to try this out!

Maya

Sun, 14 Apr 2013 02:47:05 GMT

lOn, those are not Hungarian, they are originally definitely Slovak. :)

R�ka

Wed, 27 Mar 2013 20:26:01 GMT

Hi, instead of plums you can use apricots too. They are equally delicious.

georgina parkinson

Tue, 28 Feb 2012 00:52:21 GMT

I WILL HAVE A GO WITH THESE DUMPLINGS WHEN I VISIT MY SONS HOME THIS WEEK END, ALSO THE GARLIC SOUP. WE BOTH ENJOY COOKING SOMETHING DIFFERENT.

Liz

Mon, 16 Jan 2012 22:35:08 GMT

As kids we called these Gumballs ... Gumballs is the best meal EVER! Now I"ve gotta make a batch.

Daniel

Thu, 26 Nov 2009 16:16:03 GMT

Hi Fx. Superb website. So many interesting articles and very well written to. I"m a recent gourmet afficcionadoHi Fx. Superb website. I found many interesting articles and very well written too. Excellent work! I"m a recent gourmet aficionado from Transylvanian descends with an exposure on a large palette of cuisines from Central and Eastern Europe, but after a couple of travels in France, Italy and Switzerland I discovered that there is much more. I always tried to do some changes when I cook and I"d like to hear your opinion about trying those dumplings with pineapple balls coated (just a little) with caramelized Demerara sugar and cinnamon instead of plums.
Thanks and keep up the good work!

fx

Sun, 1 Nov 2009 18:47:59 GMT

Thanks Pam, glad you did not get discouraged with two failures - I am confident you will make terrific dumplings on the third try! Please do use Russet potatoes or other with a high starch content. Cook them with the peels on and if the puree is very wet, dry them in a warm oven for a couple hours just to let the moisture out before making your dumplings.

Pam

Fri, 30 Oct 2009 19:59:16 GMT

I am thrilled to find your website - and this recipe! I"ve dreamed of making these dumplings since last tasting my Grandmother"s many years ago. We found her recipe-identical to yours-and tried it for the first time just 2 weeks ago, with no success. Having these photos and more detailed instructions will make all the difference! I can see where I went wrong. Will also try the poppy seeds-sounds really good. One question I do have is, what"s the best type of potato to use? Russet, red, Yukon Gold???? Thank you!

fx

Mon, 14 Sep 2009 18:10:49 GMT

Celia, a touch of acidity can often work wonders to offset too sweet a dish!

Celia

Mon, 14 Sep 2009 13:57:35 GMT

A great recipe accompanied by a marvellous set of photos - I found them invaluable as I"ve never tasted the real thing. Thank you!! My dumplings turned out quite heavy so I served them with raspberry vinegar... the flavours worked together very well and the sharpness cut the pastry perfectly.

Lin

Tue, 8 Sep 2009 22:24:07 GMT

Hajra Magyarok! Szilvas Gomboc are just the best dessert ever!

fx

Fri, 13 Mar 2009 09:23:05 GMT

Glad my article brought back pleasant childhood memories!

Lauren

Fri, 13 Mar 2009 04:04:47 GMT

My Dad is from Hungary and I grew up eating these (along with many other amazing Hungarian dishes!). Just seeing this recipe brings back so many great memories. I"m going to call my Dad tomorrow and tell him he has to make these soon because now I want them.. I haven"t had them in a long time.

fx

Thu, 12 Mar 2009 09:43:49 GMT

Sharon good luck with those delicious dumplings and please report back when you"ve tried them!

sharon

Thu, 12 Mar 2009 01:43:54 GMT

Today I was indulging in my hobby of throwing pots and a classmate told me of her Austrian grandmother"s famous plum dumplings which, when prompted, she went on to describe. Imagine my happiness when came to discover this recipe on the internet! My mouth is watering; I can"t wait to try them.

fx

Tue, 13 Jan 2009 03:12:10 GMT

Thanks!

jonathan

Mon, 5 Jan 2009 15:25:14 GMT

if you like sweet starchy dishes like this one you should
look up "mehlspeisen" in austrian cookbooks, you will be amazed
like your page

fx

Tue, 21 Oct 2008 02:15:18 GMT

Judy I really hope you get to cook this, it is a amazing dish well worth the effort!

Judy

Mon, 20 Oct 2008 16:52:18 GMT

What a delightful article. I"m saving it, of course, and may try it or simply keep it in my wishful thinking collection. The comments are wonderful--almost as good as the recipe itself. Thank you.

fx

Thu, 2 Oct 2008 14:13:57 GMT

Karoly, although I don"t speak any Hungarian (no surprise!) I plan to visit Hungary to make a few articles about your many intriguing and tasty traditional dishes, let me know if your aunt might agree to cook a recipe for the readers of FXcuisine!

K�roly

Thu, 2 Oct 2008 09:27:29 GMT

Great to see Hungarian recipes (I live in Hungary, myself, my aunt makes the most amazing traditional foods)

Now I would love to see you try out my favourite things to eat: sour cherry soup (meggyleves), and sajtos pog�csa (don"t know what that is in English, sorry), like a delicious crumbly buttery warm muffin-like thing? To die for. I make sure I often visit my aunt because her cooking is fantastic. :)

fx

Thu, 18 Sep 2008 16:24:42 GMT

Barbara thanks for your precisions about plums types!

barbara

Wed, 17 Sep 2008 17:12:48 GMT

Italian plums are small and purple and when dried become "prunes" so prune plums is a real legitimate way of describing them. I really enjoyed seeing these recipes. my on line friend gave a recipe, but these are better. I like the idea of cherries too. Never say cherry perogie, but it sounds good too. am thinking of experimenting with other fruits too.

fx

Tue, 12 Aug 2008 05:40:14 GMT

Caz, sounds like a delicious soup with tiny egg filaments, I need to try that!

Caz

Tue, 5 Aug 2008 08:12:43 GMT

Certainly can! It may sound weird but most people really like it. The quantities are all a bit vague because it"s all done "to taste".
Put a three or four bay leaves, two or three stock cubes and a very generous squirt of tomato puree into the remaining water (top up liquid if necessary - you need two or three pints) and simmer for about an hour. Then fry a tablespoon of paprika in a couple of tablespoons of oil then pour this into the soup. Adjust seasoning/flavouring.
Just before serving beat up three or four eggs and pour gently into the simmering soup, stirring constantly (if you stir slowly you get larger chunks of egg; stir vigorously and you just get tiny strands). Cook for a minute or two then serve. You can also break whole eggs into the soup and poach them. My ex used to sprinkle vinegar on the soup before eating.

Incidentally, re plum dumplings: my aforementioned ex used any left-over dough by wrapping it round a spoonful of jam, then treating as before. We sometimes do the same with grapes - very popular with small children!

fx

Sun, 3 Aug 2008 14:51:40 GMT

Carol, would you have the recipe for your ex�s egg soup, this sounds very intriguing!

Caz

Wed, 30 Jul 2008 11:40:43 GMT

I was married to a Hungarian and regularly make plum dumplings (my children call them gumbops). In recent years I found a recipe that used ground walnuts, sugar and cinnamon instead of breadcrumbs to coat them. I still prefer breadcrumbs but some of my family are converted to walnuts. My ex always used the water in which the plums were cooked as a base for making egg soup (which we still do - delicious!)

fx

Tue, 29 Jul 2008 12:15:34 GMT

Thanks Bill, no I don"t know what these pan fried noodles could be, but there are similar dishes to accomodate leftover bread in a nice fashion all over Europe.

Bill

Tue, 29 Jul 2008 08:42:41 GMT

I forgot to tell you, they were from Hungary, and spoke either low German or high German. They sure could cook and grow vegetables and fruit.

From the St. Louis, Missouri area when I grew up.

Bill

Tue, 29 Jul 2008 08:39:37 GMT

This is the recipe that my grandparents also made, Plum Dumplings they called it.

They also made a simple dish referred to as: Crumpling or Grumple Noodles. I remember it looked like wide noodles pan fried after they were cooked some, in lard or fat, then with aged or dried out large bread crumbs also mixed in and fried with the noodles. The bread crumbs were at least larger than dice would be, any idea what that was or what it is really called? Thanks Much, I enjoy your site.

fx

Sat, 26 Jul 2008 12:52:38 GMT

Thanks Vicki and good luck if you make this dish, it is very satisfying and people remember it for years!

Vicki

Sat, 26 Jul 2008 01:08:37 GMT

Great! Loved the pictures, as I had no idea what these were.
I like to see what my finished dish will look like.

fx

Sat, 28 Jun 2008 08:48:58 GMT

Sinthia, I"m glad to hear my little article brought you back cherished memories of your father!

sinthia

Sat, 21 Jun 2008 22:32:42 GMT

Oh My I grew up eating these great plum dumplings. My father was born in hungaria and what a treat it would be when he made us plume dumplings !! LOVE THEM

Tari Tiwele

Fri, 6 Jun 2008 02:15:56 GMT

Oh my god! Me and my mum make these all the time :D but we make them with different types of jams and sometimes with cottage cheese :D

fx

Thu, 22 May 2008 15:54:24 GMT

Beatrix, thanks for your comment! Do you mean you use dried prunes soaked in hot water? Is this the way to prepare this during the winter?

Beatrix

Thu, 22 May 2008 06:10:12 GMT

Oh great .. I am making these tomorrow for my work colleagues as something different, and found this when checking out the recipe as I have had this in a very long time. I am Hungarian and we grew up on this sort of food most of our lives, but in the last decade mum has not made the traditional foods as much. I guess I have to learn now !I got the receipe from my mum earlier tonight and she uses a couple of table spoons of semolina in the dough mix as well. Yes we do you prumes, but soak them in abit of hot water to soften them first. You could try dried apricots in the same way too.

fx

Sun, 20 Apr 2008 13:54:12 GMT

Renae, might there be such a thing as "Prune plums"?

Renae

Sat, 19 Apr 2008 09:50:13 GMT

Hello, I have been looking for a recipe like this for years! I am making these for a Hungarian friend and I have been told that you use prunes not plums....or Freestone Italian Plums...is it something lost in the translation to English or which is it?

fx

Wed, 27 Feb 2008 00:52:54 GMT

Acediac, thanks for visiting! There is a great illustrated encyclopedia of Hungarian food published by K�neman in their Culinaria collection, do you know this book?

acediac

Tue, 26 Feb 2008 01:00:53 GMT

FX, I had forgotten about these until reading this! I"m of Hungarian descent and making Hungarian food has been an interest of mine for some time.. It helps me in a way to better understand part of my roots. I actually don"t really cook these in the traditional way. For example, I prefer to use a 50/50 mixture of breadcrumbs and graham cracker or gingersnap crumbs. I like mine with a lot of cinnamon and a good sweetness. It seems most people love these being large, squirting out crimson plum juice when they cut into them. But for some reason, I like these small or perhaps made with the small Damson plums that my great-grandma made her slightly tart plum jam with, of which I replicate for my Dad who misses it from his childhood. These inspired me to make a version with apples that I think I just might prefer more than the plums!

fx

Tue, 12 Feb 2008 14:12:05 GMT

Mike, sorry I don"t usually make my recipes in metric and US measurements. In all fairness pastry hardly lends itself to volume measurement, weight is just more precise. If you do a lot of pastry you might want to invest in a digital scale. Sorry I can"t help more!

Mike

Wed, 6 Feb 2008 17:01:11 GMT

This looks so delicious! Do you have the measurements by volume instead of weight?

fx

Mon, 4 Feb 2008 14:39:14 GMT

Thank you Aidee! I just love piroshki (sweet cherry raviolis with sour cream) but never found a proper recipe. Would you know how to make them?

aidee

Sat, 2 Feb 2008 17:46:46 GMT

More so thinking across borders to Poland (and probably Slavic in general) and the use of fresh cherries in pierogi; an additional take is fresh ricotta mixed with the fresh cherries! Yum! Absolutely love your site upon stumbling across very recently and will certainly be trying the recipes which have been lovingly captured and shared - kudos to delving into food cultures.

fx

Sat, 2 Feb 2008 14:47:42 GMT

Aidee, is this a traditional Hungarian way of preparing szilv�s gomb�c with cherries? Sounds delicious!

aidee

Fri, 1 Feb 2008 20:30:03 GMT

And another variation on this wonderful recipe is the substitution of fresh cherries for plums!!

fx

Mon, 29 Oct 2007 09:13:39 GMT

Thanks a lot Liz and Gabriella. This is praise from Ceasar! I"ll have to make them either with poppy seeds or with breadcrumbs and will sure try the soup as a starter! Thanks!

Gabriella

Wed, 24 Oct 2007 07:18:59 GMT

I"m Hungarian and couldn"t describe the recipe more properly! ;) Thank you for keeping up the Hungarian cuisine!It is either breadcrumbs or poppy seeds! My mum goes for the latter one only! I prefer the breadcrumb version myself.If you need more Hungarian original recipes! Let me know.