|Nutritional Guidelines (per serving)|
|Servings: 12 Dumplings (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||8%|
|*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.
- 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.
This recipe was adapted from Helen's Hungarian Heritage Recipes by Helen Szabo and Clara M. Czegeny.