I am not sure you know this, but our family Christmas tradition is to share stories rather than gifts purchased. The Christmas stories are collected, and every 5-10 years or so a new ‘Brown Family Chronicles’ is published. We are currently working on the 4th volume.
Hungarian plum dumplings, known as szilvas gomboc, are a delicious dessert, meatless main dish, or side dish. I know this for a fact…
One afternoon this past summer Diane’s friend called to let me know his plum tree was ready for picking. Off I go to Parkville. It’s too bad Diane is away visiting her kids so we won’t get a little visit. On the other hand, if she were home I may not have gotten the plums!
After a nice chat with Don, I climb the tree, which turns out to be two trees actually. Soon I have two five pound pails and a couple of brown paper bags full of mostly ripen fruit. Back I go to the property to share the haul with our volunteers. Several have little more than enthusiasm for food storage skills so we have been making jams, apple sauce, pickling cukes and having a lot of fun in the outdoor kitchen. I have done no preserving of food for several/many years but find myself really enjoying the time in the kitchen. I am getting to know our niece Alesha, Maddy (Cecilia’s Swedish friend) and Iliya (our Jamaican friend living on the property). Our plan is to perhaps make plum jam and can a few pints of plums.
David Koblos is a ‘regular’ volunteer. He has spent 2 summers with us now, learning and teaching us all. This year he started in May, shortly after Tony retired, and stayed until the first week in September. He has a wonderful sense of humour and a passion for Earthships. He always has a story to tell and a way of interacting that is truly authentic.
David was born in Hungary and has lived in many different country and speaks several languages (beautifully).We can’t imagine building our Earthship without him.
One of the best parts about the Bear Paw Cafe is people sharing their family recipes and even better… making them for sharing. Well… the minute David K. hears of the plums he is eager to share his family tradition of making szilvas gomboc.
A typical Hungarian dish; we are assured by David he knows the recipe by heart. It will only take a few minutes. We can have them for dinner! An excellent idea; given it is almost dinner time… David harvests about five (okay maybe six) pounds of potatoes from the hugel closest to the kitchen. “How delicious these will be with such fresh potatoes”. As the potatoes cook David assembles the rest of the ingredients. Iliya appears with a rolling pin! We have so many plums; it would be good to make a large batch. The dough is first a little too dry then a little too wet, then a little this and then a little that…Soon there are several people in the kitchen helping.
Several hours later with the plums nicely tucked inside the perfected dough the cooking begins. Dinner is served… I can’t recall exactly the time, but for sure the solar light in the kitchen came on…The dumplings are delicious and enjoyed (for several meals actually), by our volunteers and Tony and I as the minor modifications and adjustments to the dough have resulted in dozens and dozens of dumplings, not the typical 18 the recipe below suggests. I couldn’t say this recipe is exactly as David made it, but it seems close!
Hungarian Plum Dumplings (Szilvas Gomboc) Recipe (thespruceeats.com)
- Prep: 30 mins
- Cook: 30 mins
- Yield – 18 Hungarian plum dumplings
- 5 medium potatoes, peeled, boiled, mashed and cooled (don’t use leftovers)
- 2 large eggs
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 18 damson or Italian prune plums, washed and pitted
- 4 tablespoons (1/2 stick) butter
- 1 1/2 cups very fine breadcrumbs
- 1/4 cup cinnamon sugar
Steps to Make It
- In a large bowl, combine potatoes, eggs, and salt. When well combined, add flour and mix until a soft dough forms. Cover with plastic wrap and let rest 30 minutes.
- Place a large pot of salted water on to boil.
- On a lightly floured surface, roll dough to 1/3 inch. Cut into 2-inch squares. Place a plum in the center of each square and fold in half, pressing out all air and sealing the edges. Moisten edges before crimping if necessary to seal.
- Carefully drop filled dumplings individually into boiling water. Repeat until all plums are in the water. Cook 30 minutes.
- Meanwhile, melt butter in large skillet, add breadcrumbs and brown. Remove from heat and set aside.
- Using a slotted spoon, remove dumplings to a colander to drain. Place skillet back on the heat and add dumplings, coating with buttered crumbs.
- Transfer to a serving platter and sprinkle with cinnamon sugar.
These dumplings were truly delicious! They are easily reheated too, by frying the leftover dumplings in a little butter or olive oil the following day.
We have had such a lovely time this year at theDoighouse. So many guests, volunteers, new friends and old have come to visit and have shared their time, patience, laughter and enthusiasm. We would not be doing what we are doing without you!