Reviewed: Oct. 19, 2009

Wow. Just like my Austro-Croat Aunt. Fairly bullet proof. If anyone knows a trick to get the struesel to stick better, let me know. Best to get dark plums, slightly overripe and pruning.

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NickU

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Reviewed: Nov. 19, 2008

Awesome. Unfortunately at the time I wanted to try this, plums were out of season, so I improvised. I used cherries instead of plums and made lots and lots of little dumplings. I couldn't find sugar cubes at the store, so I replaced the cherry pits with red and purple skittles, which adds its own kind of flavor. So, SO good. The cherry-sized dumplings are perfectly bite-sized, too.

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Mouzly

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Reviewed: Sep. 28, 2008

I'm so surprised to see a recipe here for "Gombocs" (the Hungarian name for them; we kids called them "gumballs"! Brown the bread crumbs well for best flavor. Our family likes these more on the second day, when we slice them and fry them in butter, like potatoes, then spoon the plum sauce over (or warmed currant or plum jelly). UNBELIEVABLE!

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MILYEN22

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Reviewed: Sep. 10, 2008

Perfect! Just like my Oma used to make!!!

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JESSICUP

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Reviewed: Dec. 1, 2007

These were so good. They can be time consuming but so worth the wait. So if your an inpatient cook these are not for you. My da is a good very good cook but so is your oma.

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Cookingforfun

Cooking Level: Intermediate

Home Town: Bremen, Bremen, Germany

Living In: Lanham, Maryland, USA

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Reviewed: Aug. 10, 2007

We just weren't very fond of these. They turned out to be too sweet, sickening really. Shame, because I do like dumplings and plums seperately, however the idea of combining them into a super recipe was a bit much. Thanks anyways though.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 23, 2007

I am German and I usually get food like this fresh on the local fairgrounds. I am used to haven it served with a creamy vanilla sauce on top. This time I am too busy to go, so I though I'd try making them myself. This is a pretty good recipe. Advice from a Southern Germany where potatoe dumplings are a regular on a Sunday lunch table: the secret is the slow boil, rapid boil will make them fall apart. Thanks for the recipe and regards from the other side of the big pond :)

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mangowww

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Reviewed: Jul. 8, 2007

Update: I combined this recipe with 'Peach Dumplings' on this site. I wasn't sure what farina was, so I just added more flour. Thanks so much, Linda, Caleb and I had such fun making this. It was messy but so worth it! (See posted pics). You're as sweet as a sugar cube ! (: Love you! ~Day~ Original review: This recipe is so awesome, and I was extremely pleased to see such a treasured heirloom recipe submitted here. My family used to make peach dumplings like this, but I thought the sugarcube in the center was such a nice touch! It added an extra sweetness to an already wonderful recipe! The best recipes in the world are the ones made with love and time, and this is definately one of those recipes. Thank you so much, Linda, for sharing this recipe!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jul. 8, 2007

These are, as stated in the recipe, a bit time consuming but it is worth it! Good things do come to those who are willing to wait and trying out any new recipe, especially one that is traditional in another country... it will take some time and patience.....You'll love these if you try them! Thanks Linda for sharing your Oma's recipe!

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jody1

Cooking Level: Expert

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Reviewed: Jul. 8, 2007

It's so nice to see family heirloom recipes posted. This one was fun to make & the sugar cube replacing the plum pit is just pure genius. Loved it, thanks so much for sharing:o)

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cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Jul. 8, 2007

I tried these and I absolutely loved them! I personally don't mind a recipe that takes a little time, especially if it's authentic, but maybe if you don't truly enjoy cooking, you may want to stick with some simpler recipes that require less cooking experience. Definitely worth the time and effort. Thank you Linda! It's a very special recipe and I know that I'll try it again!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jun. 30, 2007

Boy these are as stated "time consuming". Not worth making at all. The taste just was not there for all the effort

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 1, 2007

So glad to see this recipe! This is a family favorite that my Hungarian grandmother passed on to my mother and now to me. The only additional step I add is a plum sauce poured over the top and brown sugar. I just cook some of the left over plum halves with some water a sugar till the plums start alling apart.

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MEJOHNSTON

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Reviewed: Feb. 6, 2007

My gramma made these dumplings for us many years ago and then she handed down the recipe to my mom who made them every time prune plums were in season.For the first time last year I helped my mom make them and now plan on making them every year and will pass the tradition down to my daughters and make them for my grandkids.Thanks for the memories.

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CONERKATE

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Reviewed: Oct. 13, 2006

Hi guys! I'm the submitter of this recipe and I just wanted to say how happy I am that this dish has brought back many wonderful memories for you. I stated that these were time consuming and I certainly wasn't kidding because I'm making them now as I'm writing. "Prairie Dixie", I give you so much credit for saying that you'll be making this every fall for the rest of your life. I haven't made my own recipe in several years and I now know why!! I am however, making 32 of them, so it's taking a bit of time. I just wanted to say that some of my raw "knoedels" were sticking to the plate and breaking open the dough, so I went back and used cooking spray on the plate. It helped a lot. I hope my Oma is looking down and smiling at me because I'm definitely looking up at her and appreciating all of her efforts and of course, love. Happy cooking gang!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 16, 2006

I am german and very familiar with this dish. I have to say this one is GREAT! Maybe it is regional, but we top them with melted butter and a mixture of poppyseed cinnamon and powdered sugar. We also had them with the breadcrum butter topping, but it is only served like that when yellow plums are used.

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HPlacanico

Cooking Level: Expert

Home Town: Babenhausen, Hessen, Germany

Living In: Three Rivers, Massachusetts, USA

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Reviewed: Aug. 11, 2006

My Hungarian Grandmother made these for us our whole lives, they are wonderful, just how we remembered. we add cinnamon to the bread crumbs, and brown sugar. When you can taste childhood memories, its just wonderful....

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ALESIA

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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Reviewed: Sep. 22, 2005

Excellent recipe - and so easy for us beginners. My husbands Oma made this for us all the time - and I have tried a few different recipes - but this just beats all. Thanks.

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tammy

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Reviewed: Nov. 6, 2004

So happy to have this recipe. I grew up eating this and never tired of. iT It is amongst my favourites. I made the recipe but never used the farina as my Mother and Grandmother never did. It turned out very well and was well received by all. Once again, thank you.

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QUEENOFTHEFENCE

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Sep. 28, 2004

Thank you Linda!!! My Grandmother used to make these when I was a little girl and our family recipe was lost years ago. As soon as I saw this I had to try them and am I ever glad I did. These are even better than my Grandma used to make, and make sure you make lots, I have already made 6 batches and am still getting requests for more. The only thing I changed is that we don't serve them with bread crumbs, I mix sour cream with sugar and spoon it over luke warm dumplings. I also used much more flour than called for to get the dough a consistency for rolling. Thanx so much for the recipe Linda I will be using it every fall for the rest of my life! I just wish plums were in season all year.

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prairie pixie

Cooking Level: Intermediate

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