Hungarian Bread Dumplings Recipe - Zsemlye Gomboc

Dumpling and croutons on plate
Chris Schuster / Getty Images
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 12 dumplings (4 servings)
Ratings (4)

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.

What You'll Need

  • 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

How to Make It

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