Potato Dumplings with Plum Jam (Gomboce)
Гомбоце GomboceSay it: GOM-bo-tseh
Gomboce are soft potato dumplings from Serbia's Vojvodina region, especially the Banat, where they are a beloved home dessert. A tender dough of mashed potato, egg and flour wraps a spoonful of thick plum jam; the dumplings are simmered until they float, then rolled in breadcrumbs browned in butter and dusted with powdered sugar. They taste of sweet fruit, toasted crumbs and gentle potato, and are best eaten warm while still pillowy. Sunday lunches and family gatherings in the region usually end with a bowl of them.
Potato Dumplings with Plum Jam (Gomboce)
Гомбоце, Gomboce
Pronounced GOM-bo-tseh
- Serves
- 4
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling and coating
Method
Boil the unpeeled potatoes in salted water until a knife slides in with no resistance, 20-25 minutes. Drain and leave until cool enough to handle, then peel.
Mash the warm potatoes finely or pass them through a ricer into a large bowl. Let them cool to lukewarm so the egg will not set, then stir in the egg and salt.
Add the flour a little at a time, first with a wooden spoon and then with your hands, until you have a soft, barely sticky dough that holds together. Stop as soon as it comes together and do not knead it.
Dust the work surface with flour, divide the dough into 4 pieces and roll each into a log about 1 inch (2.5 cm) thick. Cut into 16-20 equal pieces.
Flatten each piece into a small disc, put a teaspoon of plum jam in the middle and pinch the edges firmly to seal into a smooth ball. Roll each lightly in flour.
Bring a large pot of salted water to a gentle simmer. Lower the dumplings in, a few at a time, and cook until they rise to the surface, then simmer 2-3 minutes more, turning once.
Meanwhile, melt the butter in a wide skillet over medium heat, add the breadcrumbs and toast, stirring constantly, until golden brown and fragrant, 3-4 minutes.
Lift the dumplings out with a slotted spoon, drain briefly and roll them in the hot crumbs. Serve at once, dusted with powdered sugar.
Regional variant: Plum Dumplings (Gomboce sa šljivama)
Instead of jam, use small firm plums, halved and pitted, and roll each half in cinnamon sugar. Wrap the dough around a whole plum half (or a whole small plum), seal carefully and simmer as above. Toss the drained dumplings in breadcrumbs toasted with 1/2 tsp cinnamon and serve dusted with cinnamon sugar rather than plain powdered sugar.
Cook's notes
- Keep the dough as soft as you can handle and work it minimally, or the dumplings turn heavy and tough.
- Use a thick, well-set jam; runny jam leaks into the water and leaves hollow dumplings.
- Never let the pot boil hard; a gentle simmer keeps the dumplings intact.
Serve with
Serve warm, dusted with powdered sugar, with strong coffee or a small glass of rakija alongside.
Make ahead and storage
Shaped raw dumplings can be frozen on a tray and simmered from frozen, adding a minute or two. Coated leftovers keep 1 day in the fridge and reheat best in a buttered skillet.
