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The last time I had Nagymama’s gőzgombóc was back in 1967. In her Rákoskert yard, among the many trees was a nice apricot tree. She made us gőzgombóc every summer. She would send us older kids to the store for the walnuts. Then she made the most fabulous gőzgombóc. Nagymama died a few years later and I never had her gőzgombóc again. Years later I tried getting the recipe from my mother, then from various aunts, I even tried a cousin who said she will to try to make it, but she never got back to me with the recipe. It appeared nobody knew or seemed to care how nagymama made her gőzgombóc.

Another name for it is páránfőtt and there are the various German versions of gőzgombóc; germknödl, damfnudeln and so on. Of course none of these are like my grandmother’s. Well neither is mine, but I did come up with a solution to make a darn good gőzgombóc all of my own thank you very much.

I looked at all the recipes on the net. I can’t say how they would turn out with Hungarian cake yeast, but with the dry yeast we have here in Canada and with only 1 egg in the recipe there isn’t a pastry chef that could come up with a palatable version of gőzgombóc! Gőzgombóc has to have a light, fluffy consistency, not the hockey pucks the 1 egg gőzgombóc recipes invariably produce...

So I got to thinking… what if I tried my doughnut recipe and made it into gőzgombóc? By golly Molly it worked very well. Very well indeed. The recipe makes 15 gőzgombóc. If this recipe makes too many, or you don't want to steam them right away, refrigerate some of them to use later. This is what restaurants do. Or you can freeze what you don’t need for another day, uncooked of course, and just thaw it, let it rise a bit and then proceed with the steaming. For 15 gőzgombóc you need:

1/2 cup milk
1/4 cup solid vegetable shortening
5-1/2 cups flour
1/2 cup sugar
2 pkg. instant dry yeast
1/2 cup warm water
1/2 cup sour cream
3 eggs
1 egg yolk
1/4 cup butter, melted
1 cup walnuts, finely ground
1/2 cup sugar

• In a small saucepan, warm the milk with the shortening over low heat until the shortening starts to melt.
• In a large bowl, add the flour, sugar and the instant dry yeast. [don’t add salt]
• Take the milk, shortening mixture off the stove.
• Add cold water, sour cream, 3 eggs and 1 egg yolk to it.
• Whisk all this together and then add to the flour mixture.
• Combine the ingredients and shape into a ball.
• Turn dough onto a clean board and kneed for 5-10 minutes.
• The dough will stick a little, but you don’t need to add more flour.
• Dough should be very pliable and elastic.
• Form into a ball and place in a greased bowl to rise for two hours.
• When dough doubles in size turn onto a floured board and divide into 15 parts.
• Shape each peace into round disks.
• Wash the apricots and remove the stems and stones.
• Place both halves of the apricots on the dough disks.
• Sprinkle apricots with cinnamon sugar.
• Close up the apricots and shape the disks into packages, forming them into balls.
• Fill a large pot with water.
• If you have a large steamer insert, use that.
• If not, place a splatter screen on the top.
• Bring the water to rolling boil.
• Spray the steamer insert or platter screen with cooking spray.
• Place 5 dumplings in the steamer or on the splatter screen.
• Brush the tops with melted butter.
• Cover the dumplings with a deep pot that has the same circumference as the pot on the bottom.
• Steam the dumplings for 25 minutes.
• Do NOT lift top pot to peek!
• Grind the walnuts very fine in the food processor or in a small coffee grinder.
• Add 1/2 cup sugar and mix.
• Place 1 or 2 dumplings on a plate and pour melted butter on the top.
• Sprinkle with the walnut mixture and you can eat. Delicious!





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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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