Szilvasgomboc

Martika and her mother, Marti, made these for me 🙂

1 kg of potatoes
20-30 dkg flour (depending on how floury the potatoes are)
1 tbsp semolina
2 tablespoons of oil
1 egg
salt
plum
cinnamon
sugar

Mix the boiled and pierced potatoes in their skins with oil, flour, semolina, salt and knead with an egg. Roll it out on a floured board and cut it into approximately 4*4 cubes. Quarter the plums, roll them in cinnamon sugar and wrap them in the small dough squares. Add a little salt to the cooking water, boil it on a low heat, then the dumpling is good if it comes to the top of the water, this takes 2-3 minutes in hot water.

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Szilvasgomboc

Servings: 0

Ingredients

• 1 kg of potatoes
• 20-30 dkg flour depending on how floury the potatoes are
• 1 tbsp semolina
• 2 tablespoons of oil
• 1 egg
• salt
• plum
• cinnamon
• sugar

Instructions

• Mix the boiled and pierced potatoes in their skins with oil, flour, semolina, salt and knead with an egg. Roll it out on a floured board and cut it into approximately 4*4 cubes. Quarter the plums, roll them in cinnamon sugar and wrap them in the small dough squares. Add a little salt to the cooking water, boil it on a low heat, then the dumpling is good if it comes to the top of the water, this takes 2-3 minutes in hot water.

1 kg burgonya
20-30 dkg liszt (attól függ, mennyire lisztes a burgonya)
1 ek búzadara
2 ek olaj
1 tojás
só
szilva
fahéj
cukor

A héjában megfőtt és áttört burgonyát elkeverjük az olajjal, liszttel, darával, megsózzuk és egy tojással összegyúrjuk. Lisztezett deszkán kinyújtjuk, kb 4*4-es kockákra vágjuk. A szilvát negyedeljük, fahéjas cukorba forgatjuk és a kis tésztanégyzetekbe csomagoljuk. A főzővízbe kevés sót teszünk, lassú tűzön kell forralni, akkor jó a gombóc, ha a víz tetejére jön, ez forró vízben 2-3 perc.