The last time I had Nagymama Jolán’s gőzgombóc was back in 1967. She made it with apricots, not with plums and we ate it with sugared ground walnuts instead of ground poppy seeds. She would pick a bowl of apricots and send us older kids to the store for freshly ground walnuts. The store was a good 2-3 km away and by the time we trudged home stopping along the way to pick wild flowers and sampled some szeder, two pots of steaming gőzgombóc was waiting for us. Many years after Nagymama crossed the rainbow bridge, I tried getting the recipe from my mother and from various aunts, I even contacted a cousin I thought would know, after all she grew up with Nagymama… but no luck.

The story doesn’t end there. I now have an obsession with gőzgombóc. None of the online recipes come close to Nagymama’s gőzgombóc and as soon as the apricots ripen I start “thinking” about it. By the end of the apricot season Jim will be offering apricots to the neighbors, even to passers-by.  At one point he would say, would it be possible to freeze those for another day? This past summer’s efforts may not have solved my gőzgombóc problem, but I made sufficient improvements to the recipe to write it down. If perfecting krémes took me 10 years, who knows how long this will take?





Steam Dumpling

2 cups flour
3 eggs
1 egg yolk
1/2 cup very soft butter
1/4 cup sugar
2 tsp yeast
1/2 cup rich Greek yogurt
8 apricots
2 tsp sugar
1 Tbsp melted butter
1 cup walnuts, finely ground
1/3 cup sugar

  • Combine flour, eggs, egg yolk, very soft butter, sugar, yeast Greek yogurt.
  • Beat the dough for several minutes until very, very elastic.
  • Shape into a ball.
  • Place on lightly floured surface and sprinkle flour on the top.
  • Cover with a large bowl and let it rise for an hour.
  • Meanwhile wash the apricots and remove the stems.
  • Slice into each apricot without cutting and carefully remove the stones.
  • When the dough has risen, punch it down and divide dough into eight parts.
  • Roll into balls and flatten down by the hand.
  • Place an apricot on every flatted dough circle.
  • Spoon 1/4 tsp of sugar and a small dash of cinnamon inside the apricots.
  • Close up the dough around the apricots and form them into balls. 
  • Use a larger steamer pot or rig up to pots as in the picture.
  • Add cold water to the lower pot, not touching the insert.
  • Spray the insert with cooking spray and arrange the dumplings inside.
  • Brush the tops with melted butter.
  • Cover with lid and bring the water to the boil.
  • Reduce heat to a simmer and steam the dumplings for 25 minutes. 
  • Meanwhile grind the walnuts very fine in the food processor or in a small coffee grinder.
  • Combine it with 1/3 cup of sugar.  
  • Serve the dumplings with the walnut mixture.

One of my earlier efforts with Olivia back in 2010


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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. Happy cooking!