Hungarian Bread Dumplings Recipe - Zsemlye Gomboc

Dumpling and croutons on plate
Chris Schuster / Getty Images
Prep: 20 mins
Cook: 10 mins
Dough must rest: 30 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
226 Calories
9g Fat
24g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 226
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 14%
Cholesterol 226mg 75%
Sodium 510mg 22%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Protein 11g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Hungarian bread dumpling recipe or zsemlye gomboc is made with stale bread cubes and a dough that is similar to the one used to make nokedli (spaetzle). These bread dumplings are similar to Czech bread dumplings except the latter is formed into a loaf and sliced. Hungarian bread dumplings are scooped or rolled into balls. They are excellent with gravy or goulash or soups like chicken paprikash soup.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup water
  • 1 teaspoon salt
  • 3 large beaten eggs
  • 3 cups stale bread (diced into small cubes)

Steps to Make It

  1. In a medium bowl, mix together flour, water, salt, and eggs. Fold in bread cubes and let stand 30 minutes.

  2. Bring a large pot of salted water to a boil. Depending on the size of dumpling you would like, use either a cookie scoop or ice cream scoop. Dip scoop into boiling water and scoop out a round of dough and slip into the boiling water. Repeat with remaining dough.

  3. When dumplings rise to the surface simmer for 5 to 10 minutes or until dumplings are cooked through. Test one to make sure. Remove with a slotted spoon to a buttered bowl or serving the dish. Serve warm with meats, goulash, soup or whatever you desire.

This recipe was adapted from Helen's Hungarian Heritage Recipes by Helen Szabo and Clara M. Czegeny.