I was just looking at Food52.com for some ideas and came across a recipe that looked oh so familiar! It was for an Austrian dish called “Zwetschgenknödel”. Hungarians make these too! They are called Szilvas (Plum) Gomboc (pronounced ‘gumboltz). They are a plum filled dumpling smothered in toasted and sugary breadcrumbs.
The dough is made with mashed potatoes and flour. The dough is rolled out and cut into squares with a plum, prune or spoon of thick plum jam placed in the centre; then bring all corners up to the centre and pinch off making sure the filling is sealed inside. The dumplings are boiled and then covered with browned breadcrumbs.
Definitely an unconventional dish, especially to eat for dinner, but it could be served for dessert or brunch. Our family loves this Hungarian Comfort Food. I made these with my Mom – baking together was always something very special since I lived far away in Vancouver. My Mom has now passed away so I continue to make them to share with my Dad, brother and sisters.
You can find the recipe for the Austrian version at www.Food52.com by searching for ‘Zwetschgenknödel’ or check out the April 2013 edition of Chatelaine for the Hungarian version. They are basically the same although the Austrian version rolls the dumpling into a ball and then pushes a plum into the middle and then pinches the opening closed. You may find that method easier. Maybe this will become one of your favourite dishes.