Title: Silvas Gomboc (Hungarian Qwetsch Plum Dumplings)
Categories: Dessert Fruit Pasta Hungarian
Yield: 4 Servings
| 1 1/4 | kg | Potatoes |
| | | Salt |
| 300 | g | Flour (hard wheat) |
| 20 | g | Lard |
| 1 | lg | Egg |
| 16 | | Plums (freestone type) |
| | | Ground cinnamon |
| 80 | g | Confectioners Sugar |
| 180 | g | Breadcrumbs |
| 120 | g | Lard |
| 20 | g | Butter |
NB If Quetsch (freestone or prune) plums are not available, the recipe can
be made with plum jam or apricot halves.
Wash the (floury) potatoes well, and cook in boiling salted water. Peel
and mash while still hot. When partially cooled, add the flour, lard, egg
and a pinch of salt. Mix into a dough. On a floured surface, roll the dough
out to about 1/2cm thick and cut into pieces about 5cms square. Mix the
sugar with some cinnamon.
Working one plum at a time, remove the stone, and replace it with a
little cinnamon sugar and close the plum up as best you can. Place the plum
in the centre of a square of dough, fold the corners up, seal all together
in a ball shape. Place the ball in a floured surface. Repeat until all the
plums are used.
In a large saucepan, in which half the dumplings will fit in a single
layer, bring some slightly salted water to the boil. Cook the dumplings in
the boiling water over moderate heat until they come to the surface (10-15
mins). Meanwhile, lightly brown the breadrumbs in the lard, and add some
butter. Remove the dumplings from the water with a slotted spoon, drain and
then roll in the breadcrumbs. Sprinkle further cinnamon sugar over the
dumplings and serve immediately.
Recipe "Karoly Gundel's Hungarian Cookbook"
MMed IMH c/o Georges' Home BBS 2:323/4.4