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Transylvanian Plum Dumplings (Gomboți with Potato Dough and Cinnamon Breadcrumbs)
A beloved Austro-Hungarian Transylvanian dessert: tender potato dumplings encasing sweet whole fresh plums, rolled in buttery toasted golden breadcrumbs with cinnamon and sugar.
Prep
30 min
Cook
25 min
Total
55 min
Ingredients
servings
6
- Boiled riced floury potatoes600 g
- All-purpose flour180 g
- Egg1 pc
- Small ripe plums, pitted12 pc
- Fine breadcrumbs150 g
- Butter60 g
- Granulated sugar80 g
- Ground cinnamon1 tsp
Preparation Steps
1
In a wide skillet, melt butter, add breadcrumbs, and toast over medium heat for 5 minutes until golden brown. Off heat, stir in sugar and cinnamon.
5 min timer
2
Mix cooled mashed potatoes with flour, egg, and a pinch of salt into a pliable dough. Divide into 12 balls, flatten each, enclose a plum in the center, and seal into smooth spheres.
12 min timer
3
Boil dumplings in salted simmering water for 8-10 minutes until they float to the top. Lift with a slotted spoon directly into the skillet and roll in the toasted breadcrumbs.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
5.5g
Carbohydrates
54g
Fat
9g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
