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.

Here is a larger photo of Hungarian Bread Dumplings or Zsemlye Gomboc.

See Also

Hungarian Plum Dumplings Recipe - Szilvas Gomboc

Hungarian Poached Beef Dumplings Recipe - Locsei Marhagombocok

Bohemian-Czech Bread Dumplings Recipe - Houskove Knedliky

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

• Prep Time: 20 minutes
• Cook Time: 10 minutes

• Total Time: 30 minutes
• Yield: 12 Hungarian Bread Dumplings

Preparation

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 dish. Serve warm with meats, goulash, soup or whatever you desire.
   
   

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