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.
Source: This recipe was adapted from Helen's Hungarian Heritage Recipes by Helen Szabo and Clara M. Czegeny.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|