AI-generated image Gomboce
Gomboce are Serbian plum dumplings of potato dough, boiled and rolled in buttery breadcrumbs and sugar.
Vojvodina, Serbia
Also known as Sljivoknede, plum dumplings
About Gomboce
Gomboce are Serbian plum dumplings, made from a soft dough of mashed potato, flour and egg wrapped around a whole plum, then boiled and rolled in buttered breadcrumbs and sugar. The dough is sticky and mild, the plum inside turns soft and sharp during cooking, and the breadcrumb coating gives the finished dumpling a crisp, sweet-savoury crust. Recipes vary, and some cooks use a plain flour and egg dough rather than potato.
The dish appears to be shared across Central Europe, with similar plum dumplings in Hungary, Austria and Croatia, and it is likely to have entered Serbian home cooking through those wider regional traditions rather than as a single Serbian invention. In Serbian households it is a familiar autumn dish, made when plums are plentiful and often frozen or preserved for later.
Gomboce are served warm as a dessert or a sweet afternoon meal, usually with a dusting of sugar and cinnamon and sometimes with sour cream. They are best eaten the day they are made, while the coating is still crisp, and they can be reheated gently in a pan if needed.
History & Culture
Gomboce, also known as šljivoknede in Serbian, is a potato-based dumpling filled with a whole plum. Its origins are debated, as similar versions appear across Central Europe, including Hungary, Austria, and Croatia. In Serbia, the dough is typically made with mashed potatoes, flour, and eggs, and the dumplings are boiled then coated in buttered breadcrumbs and sugar. Regional variations exist, with some recipes incorporating apricots or cherries instead of plums.
Culturally, gomboce is a cherished comfort food in Serbia, often served as a dessert or a hearty main dish. It is particularly associated with the plum harvest in late summer, and many families have their own handed-down recipes. The dish reflects the Austro-Hungarian culinary influence on Serbian cuisine, and it is commonly found in both home kitchens and traditional restaurants. Its sweet-and-savory balance and filling nature make it a nostalgic favorite.
How to make Gomboce
AI-assisted, not kitchen-testedGomboce (Serbian Potato Dumplings)
Gomboce are soft, fluffy potato dumplings from northern Serbia, typically served as a side with rich meat stews or sauerkraut. The dough of mashed potato, flour and egg is shaped into balls and gently simmered until tender.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 500 g (1 lb 2 oz) starchy potatoes, old, floury variety such as russet
- 150 g (1¼ cups) plain wheat flour, plus extra for dusting
- 1 whole (1 large) egg, at room temperature
- 1 tsp fine salt
- 2 L (8½ cups) water, for simmering; lightly salted
Steps
- 1 Peel the potatoes, cut into even chunks and place in a pot of cold salted water. Bring to a boil and cook 15–18 minutes until a knife slides through without resistance.
- 2 Drain thoroughly and return the potatoes to the warm pot over low heat for 30–60 seconds to dry off excess moisture (this keeps the dough from turning gummy).
- 3 Mash the potatoes until completely smooth with no lumps. Spread on a board or large plate and let cool to lukewarm so the egg does not scramble on contact.
- 4 Working on a floured surface, combine the mashed potato with the flour, egg and salt. Knead briefly just until a soft, non-sticky dough forms; do not overwork or the dumplings will be tough.
- 5 Divide the dough into 8 equal pieces (about 90 g each) and roll each between floured palms into a smooth ball. Dust lightly with flour and set on a floured tray.
- 6 Bring the 2 L of lightly salted water to a gentle simmer (a low, lazy bubble - a hard boil will tear the dumplings). Lower the gomboce in, ideally in a single layer.
- 7 Simmer uncovered for 12–15 minutes, turning gently once or twice so they cook evenly. They are done when they float to the surface, feel springy, and an inserted skewer comes out clean with no raw dough.
- 8 Lift out with a slotted spoon and serve hot as a side to a meat stew, roast pork, or sauerkraut; a small bowl of sour cream or the cooking juices from the stew is the traditional accompaniment.
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Where to eat it
They are mostly home cooking in Serbia. Look for them at traditional restaurants and farm guesthouses that serve Serbian home dishes, particularly in the autumn around Vojvodina and Sumadija.
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Gomboce - frequently asked questions
What is Gomboce?
Gomboce are Serbian plum dumplings, made from a soft dough of mashed potato, flour and egg wrapped around a whole plum, then boiled and rolled in buttered breadcrumbs and sugar. The dough is sticky and mild, the plum inside turns soft and sharp during cooking, and the breadcrumb coating gives the finished dumpling a…
What is Gomboce made of?
Gomboce is made with potatoes, flour, eggs, plums, sugar and breadcrumbs. Recipes vary by region and by cook, but those are the core ingredients.
Where does Gomboce come from?
Gomboce comes from Serbia, and is especially associated with Vojvodina. Gomboce, also known as šljivoknede in Serbian, is a potato-based dumpling filled with a whole plum.
Where can I eat Gomboce?
They are mostly home cooking in Serbia. Look for them at traditional restaurants and farm guesthouses that serve Serbian home dishes, particularly in the autumn around Vojvodina and Sumadija.
How do you make Gomboce?
Making Gomboce at home takes about 25 minutes of prep and 20 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
What else is Gomboce called?
Gomboce is also known as Sljivoknede, plum dumplings.
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