"This recipe came from Istria in the former Yugoslavia. It can be an entree (our favorite) or side dish. I have fond memories of helping my mother make large batches of these and freezing them for the winter. They are still one of my favorite meals and my children (now grown up) still look forward to these any time I make them." — Cyndi K.
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Italian prune plums
potatoes, peeled and quartered
2 1/2 cups
shortening or butter, softened
1 1/2 cups
dark brown sugar
fine dry bread crumbs
"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.
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.
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!
My Czech family makes similar plum dumplings but the best part is topping them with hot melted butter and then sprinkle a ground poppy seed and sugar mixture on top. I can't imagine them without it.
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.
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.
Just a note, the picture shown is not how I cook my dumplings. Mine are served with a brown sugar, butter sauce. 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. Cyndi K.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 127
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