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Hungarian

post #1 of 9
Thread Starter 

I just joined this site and I am hoping I can get some help. My parents were both Hungarian and my Mom was a fantastic cook. Unfortunately I didn't get any of her recipes. I am looking for something she called Gumboats  I have no clue if the spelling is near correct. They were a riced Potatp dumpling about 3" round. We had these served with tomato sauce every Friday. They were cooked in boiling water and served with tomato sauce over them. Any help would be greatly appreciated.

Marty

post #2 of 9
Welcome,
I did a quick google search and these may be the ones?
http://www.festival.si.edu/2013/hungarian-recipe-krumpli-gomboc-potato-dumpling/
I can see gomboc becoming gumboat :-)

Life is too short to drink bad wine
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Life is too short to drink bad wine
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post #3 of 9

Any living relatives you could ask for recipes? I have been getting my mom's and putting them into a family cookbook. Every family member gets a section divided into breakfast,lunch, supper, snacks, deserts. At 300 pages now and counting. I publish a digital edition for family embers every year with the updates and print out a copy for mom who is computer challenged at 79 years old.

post #4 of 9

Hungarian food is very tasty, I suggest you should try to cook "langos"... and it is not difficult to cook. 

post #5 of 9

I was passing through Austria years back and langos were everywhere. I agree very good. But I am now a sour cream fan. 

post #6 of 9

the recipe the OP is looking for, is definitely not langos. (a fried flatbread, simply said…with toppings)

what she describes is a kind of gnocchi/ dumpling.

post #7 of 9

Oh, now I see, you meant "gombóc"! - the plum dumplings...

 

so the recipe is as follows (I am sorry for my English):

 

  • 8 medium potatoes
  • 2 eggs
  • 1 kg wild plums (Prunus domestica) or other small plums
  • about 300 g plain white flour
  • a pinch of salt
  • butter
  • bread crumbs
  • cane sugar
  • several mint leaves to decorate

Cook the potatoes, then mince them and when they cool down add the eggs, salt and flour to make a dough, the best is when you do it with your hands. The dough must be dense. You can pit the plums (if not, don't forget to warn those who are going to eat your dumplings! ). Take some dough with a spoon and form a round piece, put a plum inside to form a dumpling. Cook in delicately salted water, when they go up to the water level, take them out with a skimmer. Serve with bread crumbs fried delicately with butter, and some leaves of mint....

 

post #8 of 9

Thank you for your friendly attitude towards my English.... I am Polish, but I love Hungarian cuisine too. It's a beautiful old proverb which says that a Pole and a Hungarian are brothers (Polak i Węgier, dwa bratanki, do szabli, i do szklanki, Lengyel, Magyar – két jó barát, együtt harcol, s issza borát), the Wikipedia Enlish version is:

 

Pole and Hungarian — two nephews,

at the saber and the glass.
Both courageous, both lively,
Let God bless them.

 

so this explains our love of good food (including drink) ;-). Yes, in Slovakia people still cook Hungarian dishes, among which the Hungarian langoś (http://en.wikipedia.org/wiki/L%C3%A1ngos ) is sold in the streets with quite a vast variety of sauces....

post #9 of 9

I think the affinity between Poles and Hungarians carried over into the US during the 20th century migrations from Europe to here. My 100% Hungarian aunts and uncles-all 1st generation American-born-- all married Poles in Detroit in the 1950s. Family parties were always a mix of both Polish and Hungarian cuisines--but here no-one kept the languages. I don't know the Hungarian or Polish names for most things we ate.

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