Hungarian Bread Dumplings Recipe - Zsemlye Gomboc

Prep: 20 mins

Cook: 10 mins

Dough must rest: 30 mins

Total: 60 mins

Servings: 4 servings

24 ratings

Nutritional Guidelines (per serving)
226	Calories
9g	Fat
24g	Carbs
11g	Protein

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)

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