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It may be said for countless Hungarian main courses that they were developed with the influence of such and such foreign cultures, or that they came to us completely from abroad. Most of our desserts, however, are very much our own, and were born within our borders. Among all Hungarian desserts, aranygaluska (golden dumplings) is perhaps the most successful, since not only is it the eternal star celebrity of Hungarian cuisine, but it also conquered America. Translated by Tamás Vaski There is no exact date of aranygaluska’s creation, but the first record of it can be found in a Hungarian dictionary published between 1862 and 1874. It also appeared on July 6, 1862, in a newspaper article titled “Our National Foods,” written by famous Hungarian novelist and statesman Mór Jókai. In his article, Jókai included Torda-style aranygaluska among his list of foods “which make a Hungarian man who lives abroad wish he could return home.”

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