Comments on: Hungarian Plum Dumplings

By: Nelli

Nelli — Sat, 02 Feb 2008 06:52:44 +0000

Yikes!
Szilvasgomboc and lettuce and herbs?
Reminds me of my husbands cooking :)
You know, I know why you might mixed this up, it is because european cooking does not use as much sugar as American by miles. Even if it is a dessert. Next time leave out the herbs, and top it with powdered sugar or jam.
There is also another Hungarian dish, wich is noodles with carammellized cabbage (kaposztas teszta). This you can eat sweet or salty with pepper.
Reminds me: in Hungary we never ever (at least not me) ate french toast (bread covered with egg and fried) sweet.
But don’t worry, you might just invented a new dish!

By: joe

joe — Thu, 31 Jan 2008 12:20:34 +0000

Apologies Noj we didn’t know.

By: Noj

Noj — Thu, 31 Jan 2008 07:16:30 +0000

OMG you added herbs to szilvásgombóc and ate it with sprouting beans!?!?! But it’s a dessert!! Of course there’s nothing wrong with experimenting but next time try it with cinnamon and powdered sugar. :)

By: Karin

Karin — Wed, 30 Jan 2008 20:33:37 +0000

They look lovely, but I’ve never been a fan of dumplings whether made with wheat or potato flour.