Ah, yes! You’re talking about Hungarian Rolled Potato Dumplings, known as burgonyagombóc. These are soft potato dumplings often filled with fruit or served with sweet toppings—classic comfort food in Hungary. Here’s a traditional recipe:
🥔 Hungarian Rolled Potato Dumplings (Burgonyagombóc)
Ingredients
For the Dumplings
- 2 lbs (about 900 g) potatoes, peeled
- 1 large egg
- 1½ cups all-purpose flour (may need a little more)
- 1 tsp salt
Optional Filling (Plum or Apricot Jam)
- ½ cup fruit jam (or preserve)
For Serving
- Melted butter or breadcrumbs fried in butter
- Sugar
- Cinnamon (optional)
Instructions
1️⃣ Prepare Potatoes
- Boil potatoes in salted water until tender.
- Drain, mash until smooth, and let cool slightly.
2️⃣ Make Dough
- Mix mashed potatoes with egg and salt.
- Gradually add flour until a soft, non-sticky dough forms.
3️⃣ Shape Dumplings
- Take a small piece of dough, flatten in hand.
- Optional: place a teaspoon of jam in the center.
- Roll into a smooth ball, sealing edges.
4️⃣ Cook Dumplings
- Bring a large pot of salted water to a boil.
- Reduce to gentle simmer.
- Drop dumplings in, cook 8–10 minutes until they float to the surface.
- Remove with slotted spoon.
5️⃣ Serve
- Roll in breadcrumbs sautéed in butter and sprinkle with sugar.
- Optionally dust with cinnamon.
Tips for Success 😏
- Use starchy potatoes (like Russet) for best texture.
- Don’t over-flour; dumplings should be tender, not dense.
- Keep water at gentle simmer to avoid breaking dumplings.
- Can also serve with sour cream for a savory twist.
If you want, I can also give a sweet, dessert-style version with a rich fruit filling and sugar-cinnamon topping—like a Hungarian grandma would make.
Do you want me to do that?
