Hungarian gomboc, also know as “galuste cu prune” in Transilvania, are the most delicious sweets you can get out of potatoes. Not only a pleasurable combination between sweet and sour, but as a bonus, you don’t even need to fry them: it is a boiled meal.
Here’s how to make it!
Gomboc
Servings: 8 pieces
Preparation time: 1 hour
Difficulty: easy to medium
Ingredients
- 600 g of boiled potatoes
- 100 g of flour (you can use 80 g of flour and 20 g of semolina for better results)
- 1 egg
- 8 plums
- 1 vanilla sugar package
- 100 g of biscuits (if they are a bit sweet it is better)
- 50 g of butter
- cinnamon
- a pinch of salt
Directions
- For the coating: crush the biscuits into very small pieces, I used a plastic bag and a jar for it.
- Melt the butter in a pan and add the crushed biscuits, together with some cinnamon and leave them on medium fire until they get nicely golden. Set aside.
- Grate the boiled potatoes.
- Add the flour, semolina, egg, vanilla sugar and a pinch of salt and mix well.
- Take the pit out of the plums and sprinkle them with cinnamon.
- Put flour on your hands and start to take out 1/8 of the dough. Flatten it on your palm and place the plum in the middle.
- Cover the plum carefully and shape the dumpling into a ball.
- Bring to boil for about 2 l of water into a big pot.
- Place as many dumplings as they fit (they should not touch) and let them boil until they float to the surface – for about 5 min per round.
this is when they start to float - Take the dumpling out the the water and roll in in the coating immediately. Be as generous as possible with the coating.
- Serve hot! Hungarian gomboc is an absolutely lovely dish!
If you would like to check out other Hungarian recipes, you can see my posts here.