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Nutritional Guidelines (per serving) | |
---|---|
226 | Calories |
9g | Fat |
24g | Carbs |
11g | Protein |
Nutrition Facts | |
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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. |
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.
Ingredients
- 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
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In a medium bowl, mix together flour, water, salt, and eggs. Fold in bread cubes and let stand 30 minutes.
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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.
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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.
Source:
This recipe was adapted from Helen's Hungarian Heritage Recipes by Helen Szabo and Clara M. Czegeny.
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