Hungarian cherry dumplings (Cseresznyes gomboc)
Sweet, rich and delicate, these dumplings are the perfect example of what Hungarian traditional cookery is all about.
Preparation time 25 mins plus cooling Cooking time 35 mins Makes 16
500g waxy potatoes
150g unsalted butter, softened 1 free-range egg
1 tsp fine salt
1½ cups plain flour
2 cups morello cherries, drained ½ cup cherry jam
1 cup dried breadcrumbs ¼ cup caster sugar
3 tsp ground cinnamon Whipped thickened cream, to serve
STEP 1 Place whole unpeeled potatoes in a steamer basket set over a saucepan of simmering water. Steam for 20 minutes or until tender. Remove from steamer. Set aside to cool.
STEP 2 Peel potatoes and press through a fine sieve into a large bowl. Add 2 tablespoons of the butter, the egg and salt. Mix until smooth. Add flour and mix gently to form a dough.
STEP 3 Combine cherries and jam in a small bowl.
STEP 4 Measure out 2 tablespoons of dough and, using floured hands, roll into a ball. Using index finger make an indentation. Fill with a little cherry mixture then fold over dough to enclose filling and press tightly to seal. Repeat with remaining dough and cherry filling to make 16 dumplings.
STEP 5 Cook dumplings in 3 batches in a large saucepan of boiling salted water for 2–3 minutes or until dumplings float. Using a slotted spoon, remove dumplings and set aside.
STEP 6 Melt remaining butter in a large non-stick frying pan over a medium heat. Cook dumplings, for 2–3 minutes or until golden all over. Sprinkle over breadcrumbs. Cook, stirring, for 1 minute or until dumplings are coated and crumbs are golden. Place dumplings in a serving bowl.
STEP 7 Mix caster sugar and cinnamon together then sprinkle over hot dumplings. Serve with whipped cream.
Cinnamon is the star of spices, adding fragrant flavour to dishes both sweet and savoury
Hungarian cherry dumplings