Gőzgombóc

Overview

Gőzgombóc are Central European steamed yeast dumplings most often associated with Austrian and Hungarian home cooking. Traditionally, they are filled with thick plum jam and finished with a generous drizzle of melted unsalted butter, then showered in aromatic ground poppy seeds and a dusting of powdered sugar. The name translates to “steam dumplings,” and the method highlights a pillowy, tender dough that stays moist and fluffy. Serve them warm as a dessert or a cozy afternoon treat.

Ingredients

Dough

• 500 g all-purpose flour
• 7 g (1 packet) instant yeast
• 250 ml warm milk (about body temperature)
• 60 g granulated sugar
• 60 g unsalted butter, melted and cooled slightly
• 1 large egg
• 1 tsp salt
• Finely grated lemon zest (optional)
• 1 tsp vanilla extract (optional)

Filling

• 200–250 g thick plum jam

Topping

• 60 g unsalted butter, melted
• 4–6 tbsp ground poppy seeds
• 2–3 tbsp powdered sugar (to taste)

Step-by-Step

1. Make the starter mixture: In a bowl, whisk the granulated sugar into the warm milk until dissolved, then stir in the instant yeast and set aside while you prepare the dry ingredients.
2. Combine the dough: In a large mixing bowl, add the all-purpose flour and salt. Pour in the milk–yeast mixture, then add the egg, the melted unsalted butter, and, if using, the vanilla extract and lemon zest. Mix with a spoon or dough hook until a shaggy dough forms.
3. Knead: Knead the dough on a lightly floured surface (or in a mixer) until smooth, elastic, and slightly tacky, about 8–10 minutes of active kneading by hand. It should feel soft but strong.
4. First rise: Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled in volume; this typically takes about 60–90 minutes, but go by the dough’s look rather than the clock.
5. Prepare the filling: Spoon the plum jam onto a small plate in eight mounds and chill briefly to firm up; firmer filling makes shaping easier.
6. Shape dumplings: Turn the risen dough out and divide into 8 equal pieces. Flatten each piece into a small disc, place a chilled mound of plum jam in the center, then pull the edges up and over the filling, pinching firmly to seal. Shape into a smooth ball with the seam well sealed.
7. Second rise: Set each dumpling seam-side down on small squares of parchment. Cover and let them puff until noticeably lighter and airy, usually around 20–30 minutes.
8. Steam: Bring water in your steamer or pot to a steady simmer. Arrange the dumplings on the steamer (on their parchment squares) with space to expand. Cover and steam until puffed, glossy, and cooked through—no raw dough at the center—typically 12–15 minutes depending on size and steam intensity.
9. Finish: Transfer the dumplings to plates. Brush generously with the melted unsalted butter, then sprinkle with the ground poppy seeds and the powdered sugar.
10. Serve: Enjoy warm and tender straight from the steamer, ideally soon after cooking for the lightest texture.

Tips and Notes

• Filling consistency: A thick, set plum jam is less likely to leak. If yours is loose, chill it well before shaping.
• Sealing: Pinch the seam thoroughly so the plum jam stays enclosed during steaming.
• Steamer setup: Keep the lid slightly vented or wrap it with a towel to reduce dripping condensation on the dough.
• Reheat: Leftovers reheat best by gentle steaming for about 3–4 minutes.

How to Enjoy

Serve Gőzgombóc warm, lacquered with melted unsalted butter, then blanket them with ground poppy seeds and a veil of powdered sugar. The contrast of fluffy dough, fruity plum jam, and the nutty perfume of poppy makes each bite comforting and nostalgic.